Every busy mom loves a good crock pot recipe. If you search online for crock pot recipes, you’ll find one for just about any dish imaginable. Of course there are the old stand by slow cooker recipes for pulled pork and lasagna. But did you know you can make mac and cheese and desserts in the crock pot? You probably did. I’ll admit I’m a little lacking in crock pot knowledge. Mine mostly sits on the top shelf in the pantry collecting dust.
Here’s one food you may not have tried in your slow cooker- Beer Brats. This is a recipe from the August/September Cook’s Country Magazine. Normally, I would have been a little hesitant to try brats in a slow cooker. But I’ve always had success with Cook’s Country recipes.
Even still ,I was a little skeptical. Turns out that skepticism was completely unwarranted. The brats really picked up the flavor of the beer and onions, plus they stayed moist and juicy. Yes, they were missing that nice char the grill gives them. But that’s a small price to pay for the ease of crock pot cooking.
You can pretty much use any number of Brats that you want in this recipe- as long as they fit in a single layer in the crock pot. The recipe calls for 10, but I just used 5. It is important however to use the suggested amount of onion. The onion acts as a buffer between the brats and the bottom of the crock pot and prevents the brats from cooking too quickly. If this happens, the skins might burst and the brats will lose all their juice. Otherwise, I think this is a really full-proof recipe.
So go ahead and add Beer Brats to your list of slow cooker recipes for when you just can’t stomach another crock pot chili.
Slow Cooker Beer Brats
- 1 pound onions, sliced into 1/4-inch thick rings
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 10 bratwurst (I just used 5)
- 3 cups beer
- 1/4 cup dijon mustard, plus extra for serving
- 1/2 teaspoon caraway seeds (if you like caraway, may want to up to 3/4 teaspoon)
- 1 cup sauerkraut (I used a whole regular-sized can)
- a hoagie roll for each brat
- Place onions, soy sauce, and brown sugar in a microwave safe bowl and microwave until slightly softened, about 5 minutes, stirring halfway through. Dump mixture into bottom of a slow cooker. Arrange brats on top.
- In a medium bowl, whisk together beer, mustard, and caraway seeds. Pour on top of brats. Cover and cook on low for 6 to 8 hours or on high for 4. (I cooked them on low so I can’t vouch for the high heat method)
- Transfer brats to a platter and tent with foil to keep warm. Stir sauerkraut into onion mixture and let warm for a few minutes. Strain sauerkraut-onion mixture through a colander or use a slotted spoon to transfer to a serving dish. Discard liquid. Serve Brats and Kraut on rolls if desired with mustard.
Yield: 5 to 10 servings depending on number of brats cooked
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