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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. 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




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Units of Measurement:
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


  • 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

    • 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.

    • 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!

    • 4  hot dog buns

    •  sauerkraut, for serving

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