Sausages question; Kielbasa, Italian, and Brats

After I reviewed my cooking log, I discovered that the last time I did brats, last June, I cooked them indirect with the plate setter at 300*. They took about 45 minutes. My goal was an internal temp of 155 to 160. I used 2 small chunks of hickory. I think boiling will burst the skins releasing the juices into the cooking water. I've read that if you do want to, give them a hot tub in a good dark beer and onions, but simmer, do not boil, cooking halfway through, then cook on the grid to crisp the skins. I've done that before, but I like the taste of them better from my above method. I cook onions and peppers on the side for toppings with toasted buns and spicy mustard. This time, I'm offering a curry sauce for dipping with cut up brats. I found the recipe while researching brats. Here it is;

CURRY SAUCE FOR CURRYWURST

Ingredients:
1 Tablespoon margarine or oil
2 Tablespoons FINELY minced onion
2-4 Tablespoons good quality curry powder (I use 3 Tbsp)
1/2 to 1 Tablespoon SWEET Hungarian paprika (I use 3/4 Tbsp)
2 cups good quality ketchup (I use Heinz)
1 cup water
Directions:
Sauté the onion in the margarine or oil until it is transparent (DO
NOT BROWN). Add curry powder and paprika to onions and quickly sauté
just to bring out the flavor, then add the ketchup and water. Simmer
uncovered until the sauce is the thickness you desire. Taste and
adjust seasonings if desired. Serve over Bratwurst or Rindswurst*
with an extra sprinkling of curry powder.

Currywurst is a popular street vendor item in Berlin, Germany much like a hot dog cart is in America. It's usually served with french fries.

NotabuttDave wrote:

I'm interrested in what you find out.

Last summer, I tried a variety of Mets, Brats and Hot Links.

I couldn't get them to retain their juice.

I even boiled them in beer and onions at the suggestion of a friend who is a meat salesman.

I was using my trusty smoker.


However, this was before the grill gods blessed me with my Large BGE!

My sausage cook was a success. The kielbasa, Italian sausage, and brats were all good, but I think the kielbasa had the best flavor. I also made moink balls for an appetizer, which were a hit as well. I overcooked the brats by a little but they still "popped" in people's mouths when they bit into them. Again, it was indirect with the plate setter, two small chunks of hickory, at 300 degrees, for about 45 minutes, pulling them off at 155 internal temperature. I toasted buns on the gasser, grilled onions and green peppers on the gasser, and also made a German style Curry Sauce for a brat sauce. With beer, pasta salad, and corn on the corn, and roasted marshmallows it was a good meal. Too busy eating to take pictures.