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.
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When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
Place the bratwurst on the grill and smoke for 1 hour.
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.
Pull the brats off the grill after 1 hour and increase Traeger temperature to 500℉. Allow to preheat, lid closed for 15 minutes.
Place brats back on the grill and cook until internal temperature reaches 160°F, this should take between 5-7 minutes.
To build, place the brats in the buns and top with mustard and sauerkraut. Enjoy!
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