There is something mighty comforting about a slow cooker supper that asks so little of you and gives back so much at dinnertime. These 5-ingredient slow cooker pork bratwursts are the sort of practical meal Midwestern cooks have always known how to rely on: hearty sausages, a few pantry staples, and long, gentle cooking that fills the kitchen with the kind of smell that brings folks wandering in early to ask when supper will be ready. When you start with raw pork bratwursts, they soak up all that flavor and turn beautifully tender, making this an easy, no-fuss meal for busy weeknights or laid-back weekends alike.
Serve these bratwursts on toasted buns with plenty of the softened onions spooned over top, or plate them alongside mashed potatoes, buttered egg noodles, or a scoop of German-style potato salad. A dish of sauerkraut, a crisp dill pickle, or simple green beans makes a fine partner too, and if you want to round things out for a crowd, set out mustard, shredded cheese, and roasted peppers so everyone can fix their own plate just the way they like it.
5-Ingredient Slow Cooker Pork Bratwursts
Servings: 6
Ingredients
6 raw pork bratwursts
Directions
1. Layer the sliced onions in the bottom of the slow cooker, then arrange the raw pork bratwursts over the top in a single layer as much as possible.
2. In a small bowl, stir together the beer, barbecue sauce, and Dijon mustard until smooth, then pour the mixture evenly over the bratwursts and onions.
3. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the bratwursts are fully cooked and very tender.
4. If you like, transfer the cooked bratwursts to a baking sheet and broil for 2 to 3 minutes to brown the tops a bit, then return them to the sauce or serve right away with the onions spooned over.
Variations & Tips
For a sweeter sauce: If your family likes that classic sweet-and-savory combination, use a honey barbecue sauce and add a sliced sweet onion. The onions melt down beautifully and give the whole dish a softer, rounder flavor.
For a tangier finish: Stir a spoonful of sauerkraut into the slow cooker during the last half hour, or serve the bratwursts with sauerkraut on the side. That little bit of tang cuts through the richness in a mighty nice way.
For sturdier buns: Toast the buns before serving so they stand up better to the juicy onions and sauce. A little swipe of extra Dijon on the bun does not hurt one bit either.
For make-ahead ease: Slice the onions and mix the sauce the night before, then keep them in the refrigerator. The next morning, all you have to do is load the slow cooker and get on with your day.
For food safety: Make sure the bratwursts are cooked through to an internal temperature of 160°F before serving. If your slow cooker runs hot or cool, check a little early the first time so you learn its ways.
