Slow Cooker Beer and Garlic Brats are great for game day or for a fall dinner.
Hi again!
I have another brat recipe on my blog, it doesn’t have near as much garlic and doesn’t have butter in it either. I’ve been often redoing recipes after I try them again, there is always room for improvement I think.
I also decided to try the raw version of the brats. As I was on Johsnonville’s website today, I saw they make brat patties! What the what!?
Yes, I used 10 garlic cloves for this recipe. It may seem like a lot, but keeping them whole helps not overpower the recipe. Garlic goes SO well with beer and butter.
Such an easy peasy recipe! Serve with chips and dinner is served. Have a great week.
Slow Cooker Beer and Garlic Brats
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 38 oz. brats (two 19 oz. packages) I find these in the meat section, raw
- 1 large white onion sliced and divided
- 10 garlic cloves peeled
- ¼ tsp. black pepper
- ¼ cup butter
- 12 oz. bottle beer (I used Coors banquet)
Instructions:
- Add half of the onion in the slow cooker, add the brats in 2 layers.
- Add the rest of the onions, garlic, pepper and place the butter on top.
- Pour the beer into the slow cooker.
- Cover and cook on low for 6 hours without opening the lid during the cooking time.
- Serve the brats, garlic and onions on buns topped with desired toppings.
Can u cook on slow the first couple hrs. Then on high
Yes, this recipe is very adaptable.
This dish was exceptional! We had a potluck at work and my team devoured it.. I didn’t even have garlic and added extra butter and it was great. I will definitely make it again and add garlic! Thank you so much for an easy and delish recipe.
These are DELICIOUS! I have made these over 20 times and we still can’t get enough of them! They are in my regular rotation and have been for a couple of years now .Thank you Sarah! I do have to add that I have other recipes of yours that we eat on the regular also,like the chicken & gravy and the mississippi pot roast…Yum!
I’m sorry for posting negative, but this was absolutely disgusting. I followed directions and cooked overnight, and the smell actually woke me up and made me nauseous. When it was time to eat, it was so gross, we ended up throwing it away.
Never again
Why did you cook this for breakfast? Truthfully ANY meal cooked overnight will smell awful when you wake up.
Why would anyone have this for breakfast is beyond me. I LOVE tacos….but smelling them when I first wake up would gross me out for sure. That’s the reason and not the recipe itself.
sounds a lot like one my mother did in the oven where would brown them in a skillet with butter and cover with a can of sauerkraut and sliced onion and bake for an hour or so until the kraut was lightly browned about an hour or so at about 325-350 (kraut juice and all) the slow cook would take the bite out of the kraut and leave tender and juicy to be served with boiled potato or on a good sturdy hardroll with whatever topping desired onion mustard ketchup or whatever
I made this..Its a Keeper.Next time , I’m gonna brown up first and use a dark beer..
Thank you…Mmmmm
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Sorry, I take that back. The second photo clearly shows 4T butter. Great recipe!
It appears from the photos that 1/4 stick of butter (2T) was used rather than 1/4 cup (4T.) Which is correct? Thanks.
Making a half-order of this right now.
Would 3 hours on slow work as well?
I meant 3 hours on high.
I’m trying now and will reply to this tomorrow. We have to speed it up because I forgot to turn on the crockpot.
What was the verdict on cooking this in high??
I’m curious as well!
I think 3 hours on high would do fine!
Hi there! Gonna make these today – super excited! How would you store them after cooking? Would you keep some of the juice and put them in a tupperware? No juice? Would freezing them get weird?
I don’t think I added much juice when I stored them in the fridge. I don’t know how they would freeze. I apologize.
Give em a try with kraut it is amazing…the way it’s intended : ) , though we don’t do the beer and the kraut … generally either or up here in the far north woods of Michigan’s upper peninsula. Large German & Finnish heritage here , sausage is one of the food groups lol.
Sounds good, I will try.
I made this recipe yesterday…it was a hit with the family! So delicious and perfect for the season!
Do you think you could add sauerkraut to the recipe?
It may be good! I searched google and found quite a few recipes with brats and sauerkraut cooked together. I think it would be fine.