Let's smoke sausage on the Pit Barrel Cooker with a side of Sauerkraut. This is a great meal cooking with the PBC sausage hanger. Watch the video
In this video
- 00:00 — Welcome & Intro
- 00:17 — Preparing Italian Sausage
- 01:16 — Preparing PBC & Charcoal
- 02:11 — Wood Chunks and Charcoal Tips
- 03:01 — Smoking Sausage for 45 minutes
- 03:30 — Smoked Sausage Show
- 03:57 — Preparing Sauerkraut
- 05:00 — Final review and taste test
Recipe notes from the video
Sauerkraut Recipe:
- 1 Cast iron pan
- 1 Sauerkraut can
- 2 garlic cloves
- 1 tbsp pop or beer
- 1 tbsp apple cider vinegar
- 1 tspn rub
-3 tbsp butter
- half sliced onions
Melt butter in pan, crush garlic gloves and toss in cast iron. Add onions and cook until transparent. Add pop, apple cider vinegar and rub. Simmer for 20 minutes.
Sausage Prep:
- 4 Italian Sausages
- Duck Fat Spray
- Favorite Rub
- PBC Sausage hanger
Recipe card
