Main Dishes
Slow Cooker Beer Brats
Who doesn’t like a nice juicy bratwurst, covered in sauerkraut and stuffed in a sub roll? And is there any
Recipe Source: Cook’s Country Magazine
Recipe
Slow Cooker Beer Brats
Ingredients
- 1 pound onions, (sliced into 1/4-inch thick rings)
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 10 bratwurst, (I just used 5)
- 3 cups beer
- 1/4 cup dijon mustard, (plus extra for serving)
- 1/2 teaspoon caraway seeds (if you like caraway, may want to up to 3/4 teaspoon)
- 1 cup sauerkraut, (I used a whole regular-sized can)
- a hoagie roll for each brat
Instructions
- 1
Place onions, soy sauce, and brown sugar in a microwave safe bowl and microwave until slightly softened, about 5 minutes, stirring halfway through. Dump mixture into bottom of a slow cooker. Arrange brats on top.
- 2
In a medium bowl, whisk together beer, mustard, and caraway seeds. Pour on top of brats. Cover and cook on low for 6 to 8 hours or on high for 4. (I cooked them on low so I can’t vouch for the high heat method)
- 3
Transfer brats to a platter and tent with foil to keep warm. Stir sauerkraut into onion mixture and let warm for a few minutes. Strain sauerkraut-onion mixture through a colander or use a slotted spoon to transfer to a serving dish. Discard liquid. Serve Brats and Kraut on rolls if desired with mustard.
