SLOW-COOKER BEER BRATS
Why this recipe works:For those times when tailgating isn't an option, we wanted traditional beer brats from the slow cooker. When it came to beer, clean, light American lager was the winner-other brews turned bitter after hours of cooking. Microwaving sliced onions with soy sauce and sugar means they're tender and sweet by the time they come out of the cooker, and waiting until the end to stir in the sauerkraut preserves its tang. Gentle cooking proved essential to keeping the brats moist, so we elevate them above the simmering liquid on a raft of onions; as a bonus, this helps the casings keep their snap.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Combine onions, soy sauce, and sugar in bowl and microwave until just softened, about 5 minutes, stirring halfway through cooking. Spread onions and their liquid in bottom of slow cooker. Arrange bratwursts in single layer on top of onions.
- Whisk beer, mustard, and caraway seeds together in bowl and add to slow cooker. Cover and cook until bratwursts are tender, 6 to 8 hours on low or 4 hours on high.
- Transfer bratwursts to platter and tent loosely with aluminum foil. Stir sauerkraut into onion mixture in slow cooker and let sit until warmed through, about 5 minutes. Strain onion-sauerkraut mixture through colander, discarding liquid, and transfer to serving bowl. Serve bratwursts on rolls, topped with onion-sauerkraut mixture and mustard.
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