How to make beer brats in a slow cooker (video)

Emma Blecker

Contributing Writer

Beer brats are one of those fantastic dishes where all of our favorite ingredients come together precisely as deliciously as we had hoped. In this insightful recipe for slow cooker beer brats, delectable bratwurst is carefully stewed in a delicious broth comprising dark ale, onions, sauerkraut and spices.

Once cooked, these lovely morsels are perfectly juicy and ready to be served on top of lightly toasted hot dog buns, with a heaping of beer-braised onions and Dijon mustard. A traditional tailgating snack, this dish also makes for a wonderful family meal in the wintertime. This sumptuous meal pairs beautifully with a sharp German potato salad or a fresh winter slaw.

Cooktop Cove

Slow cooker beer brats

8-10

5 minutes

3 hours

3 hours, 5 minutes

40 ounces bratwurst sausages

3 cans beer (dark ale preferable)

3 white onions, thinly sliced

1 teaspoon paprika

1/2 teaspoon cayenne

2 teaspoons garlic powder

1 tablespoon brown sugar

3 garlic cloves, minced

4 tablespoons butter, melted

8-ounce jar sauerkraut

2 tablespoons Dijon mustard

10 hot dog buns (to serve)

Dijon mustard (to serve)

Place the brats and the sliced onions in the bottom of a well-greased 4- to 6-quart slow cooker. Pour the dark ale, paprika, cayenne, garlic powder, brown sugar, garlic cloves and butter on top.

Mix all the ingredients together until combined. Cover the slow cooker and cook on high for 2 hours.

Remove the cover and stir in the jar of sauerkraut and 2 tablespoons Dijon mustard. Cover and cook for another hour.

Serve the brats on lightly toasted hot dog buns with a helping of the stewed onions and sauce, and a dollop of Dijon mustard.

Pro tip: For a fantastic added bit of flavor, when possible, grill your brats before beginning this recipe. This is ideal for summer lunches or community gatherings, although is not necessary in the winter when the grill is already packed away.

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