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Smoked Bratwurst With Homemade Mustard

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 Min

Cook Time

1 Hrs
20 Min

Pellets

Cherry

Ingredients

Number of People Serving

4

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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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