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Smoked Bratwurst With Homemade Mustard

Prep Time

10 Minutes

Cook Time

1 Hours

Effort

Pellets

Cherry

Whether you've got German roots or not, everyone loves a good brat. These links are is smoked, seared, and tucked into a bun, then topped with sauerkraut and homemade mustard.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 4 bratwurst

  • 1/2 Cup brown and yellow mustard seeds

  • 1 Cup cold beer

  • 3 Tablespoon apple cider vinegar

  • kosher salt

  • 4 hot dog buns

  • sauerkraut, for serving

Steps

  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

    Grill225 ˚F

  • 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.

    Grill375 ˚F

    Ingredients

    • 4 bratwurst

  • 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.

    Grill500 ˚F

  • 5

    Place the brats back on the grill, close the lid, and cook until internal temperature reaches 160°F, 5-7 minutes.

    Grill500 ˚F

    Probe160 ˚F

  • 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

Cooking Notes

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