Smoked Bratwurst with sauerkraut and Mustard is a classic recipe that combines the rich and savory flavors of smoked bratwurst with the tangy and slightly spicy taste of sauerkrautand mustard. This recipe is perfect for outdoor gatherings, parties, and BBQs, and it is easy to prepare and cook. In this recipe, we will be using a smoker to cook the bratwurst, but you can also cook them on a grill or in a pan if you don’t have a smoker.
Ingredients:
1 pack original bratwurst: it is important to use high-quality bratwurst for this recipe, look for brands that use natural ingredients, and do not have artificial fillers or preservatives
5 hotdog buns: you can use any type of hotdog buns you prefer, but traditional buns are the best option to get the classic taste
1 cup sauerkraut: you can use store-bought or homemade sauerkraut, make sure it’s drained and rinsed well before using
Garnish: mustard: use your favorite type of mustard, yellow, Dijon, or spicy mustard will work great
Apple wood chunks for smoke flavor: if you don’t have apple wood chunks, you can use any other type of wood chunks that you prefer, such as hickory, mesquite, or oak.
Preparation:
Before starting to cook, make sure to remove the bratwurst from the packaging and pat them dry with a paper towel. This will help them cook evenly and prevent them from sticking to the smoker or grill.
Preheat the smoker to 275°F. This temperature is ideal for smoking bratwurst, but you can adjust it to your preference.
While the smoker is heating up, prepare the sauerkraut and mustard, and set them aside. You can also slice the onions and cheese if you want to add them as toppings.
Cooking:
Once the smoker is preheated, place the apple wood chunks in the smoker to add smoke flavor. The amount of wood chunks you will need will depend on the size of your smoker, so you can adjust accordingly.
Carefully place the bratwurst in the smoker, making sure to leave enough space between them for proper smoke circulation.
Close the lid of the smoker and let the bratwurst smoke for approximately 1 hour or until they reach an internal temperature of 155°F. This is the safe internal temperature for cooked pork, but you can adjust it to your preference.
Halfway through the cooking time, flip the bratwurst to ensure even cooking on all sides. This step is important to prevent one side of the bratwurst from being more cooked than the other.
Once the bratwurst reaches the desired internal temperature, remove them from the smoker and place them on a plate to rest for at least 5 minutes. This step is important to let the juices redistribute before serving.
Assembling:
While the bratwurst are resting, toast the hotdog buns in a pan or on a grill. This step will give the buns a nice crispy texture and bring out their flavor.
Assemble by placing the bratwurst on the toasted buns and topping them with the sauerkraut and mustard. You can also add toppings such as cheese, onions, or bacon if you prefer.
Serving:
Serve the bratwurst immediately and enjoy! You can also serve the bratwurst with additional toppings such as cheese, onions, or bacon if you prefer. If you’re serving a crowd, you can double or triple the recipe as needed. Serve with some side options, like a salad or potato chips.
Note:
You can also use a thermometer to check the internal temperature of the bratwurst. It is important to let the bratwurst rest for a few minutes after cooking to let the juices redistribute before serving. You can also use other type of wood chunks to smoke the bratwurst, depending on your preference, such as mesquite or hickory. You can also use other type of sausage, such as chorizo, to make this recipe. You can also adjust the amount of sauerkraut and mustard to your taste, or you can use different types of mustard.
Below is a printable recipe card!
Smoked Bratwurst with Sauerkraut and Mustard
Ingredients
- 1 pack original bratwurst
- 5 hotdog buns
- 1 cup sauerkraut
- Garnish: mustard
- Garnish: mustard
Instructions
- Preheat smoker to 275°F.
- While the smoker is heating up, prepare the bratwurst by removing them from the packaging and patting them dry with a paper towel.
- Once the smoker is preheated, place the apple wood chunks in the smoker to add smoke flavor.
- Carefully place the bratwurst in the smoker, making sure to leave enough space between them for proper smoke circulation.
- Close the lid of the smoker and let the bratwurst smoke for approximately 1 hour or until they reach an internal temperature of 155°F.
- Halfway through the cooking time, flip the bratwurst to ensure even cooking on all sides.
- Once the bratwurst reaches the desired internal temperature, remove them from the smoker and place them on a plate to rest for at least 5 minutes.
- While the bratwurst are resting, toast the hotdog buns in a pan or on a grill.
- Assemble by placing the bratwurst on the toasted buns and topping them with sauerkraut and mustard.
- Serve immediately and enjoy!
Notes
Smoked Bratwurst with Sauerkraut and Mustard is a classic recipe that is perfect for outdoor gatherings, parties, and BBQs. The combination of the rich and savory flavors of the bratwurst with the tangy taste of the sour kraut and mustard creates a delicious and satisfying dish. The recipe is easy to prepare and cook, and it can be easily scaled up or down to suit the number of guests you are serving. The apple wood chunks add an extra layer of flavor to the bratwurst, but you can experiment with different types of wood chunks to find your personal preference. The recipe also offers flexibility in the type of sausage, sour kraut and mustard used, so you can customize it to your taste. The recipe is a crowd-pleaser, and it’s perfect for any occasion.
