CROCKPOT BEER BRATS AND SAUERKRAUT
We love beer brats and sauerkraut and this is an easy crock pot recipe. Just throw in all the ingredients and forget about it. Beer brats and sauerkraut is great to serve at any gathering, for game day or anytime you have friends over. If you don’t want to do the brats in the crock pot, you can do them on the grill and just do the sauerkraut in the crock pot.
Ingredients for Beer Brats and Sauerkraut
1 (14 ounce) package Smoked Brats (I use Johnsonville)
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
Directions
Place sauerkraut in bottom of crock pot 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!
Beer Brats and Sauerkraut
Ingredients
- 1 14 ounce package Smoked Brats (I use Johnsonville)
- 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 juice1
- /4 cup brown sugar
- 1 teaspoon caraway seeds
- 1 teaspoon thyme
- 1 bay leaf
Instructions
- Place sauerkraut in bottom of crock pot 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
Don’t Forget to Pin Crock Pot Beer Brats and Sauerkraut!
Can you double this recipe can you cook this in a oven
Yes, I think you could easily do both. Just cook it on a low heat for an hour or so, or if you cook it on a high heat, don’t let it burn or dry out.
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.
Try this with ox-tails. Using pork neck bones are tasty but not much meat on them and a lot of work to get a few mouthfuls.
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.
Great Idea! I may do this tonight!
Beer, mustard, brown sugar, pork… this looks like a winner.
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!
I too have raised my family but I still enjoy crockpot cookery. You can buy a smaller scaled down version of the crockpot. Just scale down the recipies and you are good to go. I also freeze leftovers in ziploc bags which makes a fast dinner or lunch on the go.
OK, I’ve made beer-braised brats before, but with sauerkraut? Gotta have it!