• The Southern Lady Cooks

    Promote Your Page Too

  • CONTACT ME

    My e-mail address: the [email protected]
  • MY PAST POSTS

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories

CROCKPOT BEER BRATS & SAUERKRAUT

TSLCCrockpotBrats2

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. 
TSLCCrockpotBrats3
 
Click to follow The Southern Lady Cooks on Facebook.
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
FacebookPinterestGoogle+TwitterStumbleUponTumblrRedditEmailPrintFriendly

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!

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.