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Beer Brats and Sauerkraut We love brats and sauerkraut and this is an easy crockpot recipe.  Just throw in all the ingredients and forget about it.

1 (14 ounce) package Johnsonville Smoked Brats
1 (2 pound) bag sauerkraut, rinsed and drained
1 onion, sliced and separated in rings
1 green pepper, cut in rings
1 (12 ounce) beer
1 tablespoon Dijon mustard
1/4 cup apple juice
1/4 cup brown sugar
1 teaspoon caraway seeds
1 teaspoon thyme
1 bay leaf
Place sauerkraut in bottom of crockpot with onion and green pepper on top.  Whisk together the beer, mustard, apple juice, caraway seeds, thyme and brown sugar.  Pour over the sauerkraut, green pepper and onion. Add bay leaf to pot.
Place brats on top and cook on high for 4 hours or low for 6 hours until peppers, onions and brats are well done. Remove bay leaf.  Serve brats on hoagie buns covered with sauerkraut, peppers and onions.  Enjoy!
Note:  If you don’t want to do the brats in the crockpot, you can do them on the grill and just do the sauerkraut in the crockpot. 
Beer Brats and Sauerkraut  
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6 Responses

  1. My mom was from the south, this is a common southern dish although like EllAnn says, it is made by the Pennsylvania Dutch too. My mom never used sugar and I don’t either. I often make this dish, but with pork neck bones instead of brats.

  2. I do Brats & Kraut, or sometimes just regular hot dogs & kraut, like this frequently. It is delicious!!! But, it is not southern cookin’, it’s about as Pennsylvania Dutch as you can get! To “Just A Smidgen,” invest in a 1 quart or smaller slow cooker, you won’t regret it. And, these are even better as leftovers the following day.

  3. Great Idea! I may do this tonight!

  4. Beer, mustard, brown sugar, pork… this looks like a winner.

  5. This couldn’t be simpler and sounds delicious! I fear my crockpot days are over with my son and his appetite no longer here. I shall have to wait for a party!

  6. OK, I’ve made beer-braised brats before, but with sauerkraut? Gotta have it!

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