Smoked German bratwurst with sweet mustard

Fry apple cider, orange juice, peppercorns, cloves and bay leaves in a pan. Let the mixture simmer for 10 minutes. Heat up the heat and reduce the mixture until approx. 100 ml is left. In the meantime, bake sausages on one side with a fork several times. Turn sausages and cut in opposite directions with sharp knife 4 times. Place the sausages in a low bowl and pour hot syrup over them. Turn sausages with tongs so that both sides are covered with syrup. Sausages until use, covered, stored in refrigerator. Occasionally return. Combine mustard with honey until sauce. Smoke chips (50 g) for 1 hour in plenty of cold water.

Let the smoking chips drain and distribute over glowing charcoal. As soon as charcoal begins to smoke, place sausages with sliced ​​sides downwards on a well greased grid and, covered, grill for approx. 8 min. Sausages turn and other side, covered, also 8 min. Grilling. Put the sausages on a less hot part of the barbecue. Cut in the buns and allow to be warm and lightly browned on the barbecue in 1 to 2 minutes. Place bratwurst between each roll and toss the mustard sauce to taste.