Beer and brats are a classic combination, the malty flavor of lager perfectly balancing the spiced meat. Making this dish in the slow cooker keeps the sausages juicy and tender. What are you waiting for? Make the recipe below!
Bratwursts, like hot dogs, are a national favorite that each region of the country prepares a bit differently. In the Northeast, brats tend to be accompanied by sauerkraut and Dijon mustard; in the Midwest we prefer whole-grain mustard and pickles.
Slow Cooker Beer Brats
8
15 minutes
3 hours
3 hours, 15 minutes
40 ounces bratwurst sausages
1 large sweet onion, thinly sliced
2 bell peppers, thinly sliced (I like to use 1 red and 1 yellow)
3 cloves garlic, sliced
3 cans lager
1/2 teaspoon coriander
4 tablespoons butter, melted
2 tablespoons whole-grain mustard
10 hot dog buns (to serve)
Whole-grain mustard (to serve)
Dill pickle spears (to serve)
Place the brats, onion, bell peppers and garlic into the bottom of a 6-quart slow cooker.
Pour in the beer. Add coriander, butter and mustard; mix all ingredients together until well-combined.
Cover and cook on high for 2 hours.
Remove the cover and cook for another hour.
Serve the brats on lightly toasted hot dog buns with a helping of the stewed veggies and sauce, a pickle spear and a squiggle of mustard.
Pro tip: For a crisp exterior, after cooking, sear the brats in a cast-iron skillet or grill pan. Cook for 2 to 3 minutes on each side.