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Smoked Bratwurst With Homemade Mustard
By Traeger Kitchen
Whether you've got German roots or not, everyone loves a good brat. These links are smoked, seared, and tucked into a bun, then topped with sauerkraut and homemade mustard.
Prep Time
10 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | bratwurst links |
| 4 | hot dog buns |
| sauerkraut, for serving |
Homemade Mustard
| 1/2 Cup | brown and yellow mustard seeds |
| 1 Cup | cold beer |
| 3 Tablespoon | apple cider vinegar |
| Pinch | kosher salt |
Steps
1
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
2
Insert the probe into the thickest part of one of the links. Place the bratwurst directly on the grill grates, close the lid, and smoke for 1 hour.
225 ˚F / 107 ˚C
Super Smoke
Ingredients
4 bratwurst links
3
While the brats are smoking, make the homemade mustard: Pulse the mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the beer, apple cider vinegar, and salt and mix well. Set aside until ready to serve. Don't worry the mustard is a little runny; the mustard seeds will absorb moisture as they sit.
Ingredients
1/2 Cup brown and yellow mustard seeds
1 Cup cold beer
3 Tablespoon apple cider vinegar
Pinch kosher salt
4
Pull the brats off the grill. Increase the Traeger temperature to 500 and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
5
Place the brats back on the grill, close the lid, and cook until internal temperature reaches 160 °F, 5-7 minutes.
500 ˚F / 260 ˚C
160 ˚F / 71 ˚C
6
To serve, place the brats in the buns and top with the mustard and sauerkraut. Enjoy!
Ingredients
4 hot dog buns
sauerkraut, for serving