Crockpot Beer Brats
Savory pork bratwursts are browned first, then slowly cooked with sauerkraut, golden potatoes, onions, garlic, aromatic seeds, and German-style lager. The extended slow-cooking time produces tender potatoes, juicy sausages, and a richly flavored sauerkraut mixture.
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Ingredients
- 1 12-ounce German-style lager
- 5 cloves garlic peeled and lightly crushed
- 1 pound small golden potatoes cut in half
- ½ tablespoon caraway seeds
- 5 plain pork bratwurst links
- 4 bay leaves
- 2 small yellow onions thinly sliced
- 1 pound sauerkraut
- ½ tablespoon mustard seeds
- A small splash of oil for browning the bratwursts
Instructions
- Brown the bratwursts. Heat a cast-iron skillet with a small amount of oil over medium heat. Once the pan is hot, add the 5 pork bratwurst links. Sear the sausages, turning them periodically, until each side develops an even brown exterior. Remove the browned bratwursts from the skillet and reserve them.
- Build the slow-cooker base. Arrange the 1 pound of sauerkraut, halved golden potatoes, and sliced yellow onions in the crockpot.
- Add the seasonings. Distribute the smashed garlic cloves, bay leaves, mustard seeds, and caraway seeds throughout the sauerkraut and vegetable mixture.
- Add the sausages and beer. Set the browned bratwursts into the sauerkraut mixture, gently nestling them among the other ingredients. Pour the 12-ounce German-style lager evenly over the contents of the slow cooker so everything is thoroughly moistened.
- Slow-cook until tender. Cover the crockpot and cook on low for 8 hours, or until the potatoes are tender and the bratwursts are completely cooked through while remaining juicy.
Notes
After cooking, remove the lid and allow the dish to rest for a few minutes before serving. This brief resting period gives the combined flavors time to settle and meld.