beer brats slowed Cooked
- 8-10 8-10
- 5 minutes
- 3 hours
- 5 hours + 5 minutes
- 40 oz (1.1 kg) bratwurst sausages
- 3 cans beer (dark ale preferable)
- 3 white onions, thinly sliced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 4 tablespoons butter, melted
- 8 oz (226g) jar sauerkraut
- 10 hot dog buns (to serve)
- 2 tablespoons of Dijon
- Dijon mustard (to serve)
Place the brats and the sliced onions into the bottom of a well-greased 4-6 quart slow cooker. Pour over the dark ale, paprika, cayenne, garlic powder, brown sugar, garlic cloves and butter.
Mix all of the ingredients together well with a wooden spoon until combined. Cover the slow cooker and cook on high for 2 hours.
Remove the cover of the slow cooker and stir in the jar of sauerkraut and 2 tablespoons of Dijon mustard. Leave to cook for another hour.
Serve the brats on lightly toasted hot dog buns with a helping of the stewed onions and sauce, and a dollop of Dijon mustard.
Pro tip: For a fantastic added bit of flavor, when possible, grill your brats before beginning this recipe. This is ideal for summer lunches or community gatherings, although is not necessary in the winter when the grill is already packed away.