[media-credit name="Solomon Bass" align="alignright" width="300"][/media-credit]
1. Combine one cup cream cheese, two tablespoons dry mustard powder and two tablespoons yellow mustard in a medium bowl.
2. Blend until smooth (can be made ahead; cover and keep chilled.)
3. Melt one tablespoon unsalted butter in a skillet over medium–low heat.
4. Place four split hot dog buns into skillet and toast until dry and golden, about three minutes.
5. Remove buns and add another tablespoon of unsalted butter, raising heat to medium–high.
6. Then fry four pre–cooked brats, turning occasionally, until crisp and brown, five to seven minutes.
7. Meanwhile, thickly coat one side of the toasted buns with cream cheese mixture and the other side with coarse–ground mustard. 8. Transfer brats to buns, topping each with a dill pickle spear and slices of canned pimiento peppers.
