Smoked Bratwurst With Homemade Mustard
By Traeger Kitchen
Whether you've got German roots or not, everyone loves a good brat. Smoked bratwurst seared and tucked between a solid bun, topped with sauerkraut and homemade mustard.
Prep Time
10 Minutes
Cook Time
1 Hours
20 Minutes
Pellets
Cherry
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 | bratwurst |
| 1/2 Cup | brown and yellow mustard seeds |
| 1 Cup | cold beer |
| 3 Tablespoon | apple cider vinegar |
| Pinch | salt |
| 4 | hot dog buns |
| sauerkraut, for serving |
Step
1
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Place the bratwurst on the grill and smoke for 1 hour.
375 ˚F / 191 ˚C
01:00
3
While the brats are smoking, pulse the mustard seeds in a spice grinder until ground into a coarse powder. In a small bowl, combine mustard seeds with beer, vinegar and salt. Mix well and set aside. Don't worry if it starts out a little runny, the mustard seeds will absorb moisture as they sit.
4
Pull the brats off the grill after 1 hour and increase Traeger temperature to 500℉. Allow to preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
5
Place brats back on the grill and cook until internal temperature reaches 160°F, this should take between 5-7 minutes.
500 ˚F / 260 ˚C
160 ˚F / 71 ˚C
6
To build, place the brats in the buns and top with mustard and sauerkraut. Enjoy!
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