No Comments
This post may contain affiliate links. Please read our disclosure policy.
There is something special about Brats and Sauerkraut together. Especially when slow cooker in beer and onions in the slow cooker.
Not everyone is a sauerkraut fan, but if you whip up these easy brats and sauerkraut your mind may be changed. The brats get ultra tender and have amazing flavor from beer and mustard, add it the tangy flavor of the sauerkraut and dinner is served.
Key Ingredients
Bratwurst: Browned first for extra flavor
Sauerkraut: The star of the show, drain well
Onions & garlic: Blends well with the other flavors
Mustard seeds, caraway seeds & bay leaves: Classic German seasoning blend
Brown sugar & Dijon mustard: A touch of sweetness and tang
Pilsner: Ties it all together with malty richness
How to Make Brats and Sauerkraut
- Brown the brats, then add sauerkraut, onions, garlic, spices, Dijon, and beer to the slow cooker.
- Nestle in the brats and cook until tender, then discard the bay leaves before serving.
Sarah’s & Variations
Apples: Thinly sliced apples can be added for a touch of sweetness.
Tone Down: If you aren’t too sure about sauerkraut, I recommend rinsing the sauerkraut first.
More Tang: Add a splash of apple cider vinegar.
Non Alcoholic: Use chicken broth or water.
How to Serve Brats and Sauerkraut
Classic style: Pile the brats and sauerkraut on to toasted buns or hoagie rolls and top with spicy or Dijon mustard.
German Style Serve alongside German potato salad, spaetzle, or buttered noodles for an Oktoberfest style meal.
Weeknight dinner: Pair with mashed potatoes or roasted baby potatoes to soak up the flavorful juices.
Party style: Slice the brats into pieces and serve on toothpicks with sauerkraut as an easy appetizer.
How to Store & Reheat
Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze for up 3 months.
Warm in a skillet over medium heat or in the microwave. Add a splash of beer or water to keep the sauerkraut from drying out.
Brats & Sauerkraut
How to Video
Ingredients
- 1 Tbsp. vegetable oil
- 5 bratwurst
- 16 oz. sauerkraut, well-drained
- 2 large yellow onions, peeled and sliced into rounds
- 2 garlic cloves, peeled and smashed
- 1 tsp. mustard seeds
- 1 tsp. caraway seeds
- 2 bay leaves
- 1 Tbsp. brown sugar
- ¼ cup Dijon mustard
- 12 oz. German lager or any lager/pilsner
Instructions
- Heat the oil in a skillet over medium-high heat. Brown the bratwurst on all sides, about 2-3 minutes per side. Set them aside.
- Drain the sauerkraut well and spread it evenly in the bottom of the slow cooker.
- Add the sliced onions and smashed garlic on top of the sauerkraut.
- Sprinkle the mustard seeds, caraway seeds, and brown sugar over the onions and sauerkraut.
- Stir the Dijon mustard into the sauerkraut mixture until it’s evenly combined.
- Place the browned bratwurst on top of the sauerkraut mixture.
- Pour the beer evenly over the bratwurst and sauerkraut mixture.
- Cover and cook on low for 6 hours or high for 3-4 hours. Remove the bay leaves before serving. Serve the brats on rolls with the sauerkraut mixture as a topping, if desired. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Football Recipes to Make in the Crockpot
Game day made easy: Slow Cooker Brats and Slow Cooker Hot Dogs keep the crowd fed without fuss.
For dunkable bites, set out Slow Cooker Football Dip and Rotel Dip.
Round it out with Slow Cooker Buffalo Wings and sweet-savory Grape Jelly Meatballs.
