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Ingredients 0/10
Why This Recipe Is So Good
These brats are packed with rich, savory flavors thanks to the beer infusion. The beer adds a subtle sweetness and helps keep the sausages juicy and tender. This recipe brings a classic Wisconsin twist that’s perfect for any casual gathering.
Tips From The Kitchen
- Simmer the brats gently in beer before grilling to lock in moisture.
- Use a sturdy grill or cast-iron skillet for even cooking and a nice sear.
- Avoid piercing the sausages to keep the juices inside.
- Use a sturdy grill or cast-iron skillet for even cooking and a nice sear.
- Avoid piercing the sausages to keep the juices inside.
Directions
Tos the bratwurst links into your slow cooker along with the butter, beer, sliced onions, cayenne pepper, garlic powder, minced garlic, and brown sugar. Give everything a good stir to mix it all up. Cover the slow cooker and let it cook on High for about 4 hours, stirring it once every hour to keep things from sticking. After that, add the sauerkraut right on top and let it cook for another hour. When it’s done, pile the brats and onions onto buns and dress them up with your favorite condiments. Enjoy!
Serving Options
Serve with warm, toasted buns and your favorite mustard or sauerkraut. Add a side of crispy fries or a fresh coleslaw for a complete meal. A cold beer pairs perfectly to complement the flavors.
How To Preserve This Dish
Store any leftover cooked brats in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them juicy. Uncooked brats can be frozen for up to 2 months if wrapped tightly.
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