Smoked Haute Dogs and Mustard Recipe



6 bratwursts
3 Tbsp vegetable oil
1 large onion, coarsely diced
1 large green pepper, coarsely diced
2 cloves garlic, minced
½ tsp celery seeds
¼ cup Dijon mustard


  1. Load the wood tray with one small handful of wood chips and preheat the smoker to 115°C.
  2. Place 6 bratwursts on the top shelf of the smoker. Smoke for 1 to 1½ hours or until internal temperature reaches 70°C.
  3. Heat oil in a large skillet. Sauté onions and green peppers over medium-low heat, stirring frequently, for 10 minutes, or until onions are golden brown.
  4. Add the garlic and celery seeds, and continue cooking for 5 minutes. Stir in the Dijon mustard, and cook 3 more minutes to blend flavours. Serve immediately, or refrigerate to serve at a later time.

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