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Smoked Bratwurst With Homemade Mustard

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Cherry

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.

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  • 4 bratwurst

  • 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

  • Kosher salt

  • 1

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

    225 ˚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.

    225 ˚F

    • 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.

    • 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 450° and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 5

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

    450 ˚F

    160 ˚F

  • 6

    To serve, place the brats in the buns and top with the mustard and sauerkraut. Enjoy!

    • 4 hot dog buns

    • sauerkraut, for serving

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