Description
A low-effort, high-reward slow cooker recipe that tenderizes thick bratwursts in a tangy mixture of sauerkraut, lager beer, and spices. Perfect for game days and busy weeknights.
Ingredients
Scale
- 8–10 thick bratwurst links (approx. 2 lbs / 900g)
- 16 oz (450g) jar sauerkraut, drained and rinsed
- 12 oz (355ml) lager or pilsner beer
- 1 large yellow onion, sliced into half-moons
- 2 tbsp Dijon mustard
- 2 bay leaves
- 1 tsp caraway seeds
- 1 tbsp butter or oil (optional, for sautéing onions)
Instructions
- Drain the sauerkraut in a colander, rinse under cold water, and squeeze out excess liquid thoroughly.
- Optional: Sauté the sliced onions in butter or oil over medium heat for 5-7 minutes until soft and translucent.
- Turn the slow cooker to Low. Spread the drained sauerkraut on the bottom of the pot.
- Sprinkle caraway seeds and bay leaves over the kraut. Add sautéed onions if using.
- Place the bratwursts on top of the kraut layer. Pour the beer over the brats so it comes halfway up the sides.
- Drizzle the Dijon mustard over the top.
- Cover and cook on Low for 4-6 hours (5 hours recommended) until brats are plump and heated through.
- Remove bay leaves before serving.
Notes
Do not pierce the brat casings to prevent drying out. Ensure sauerkraut is squeezed dry to avoid watery results. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the liquid during the last 15 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 2 brats with sauce
- Calories: 450
- Sugar: 6
- Sodium: 950
- Fat: 32
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 4
- Protein: 22
Keywords: slow cooker brats, beer brats, sauerkraut recipe, game day food, Oktoberfest, easy dinner, comfort food