Crock Pot Beer Brats
I love brats and usually cook them on the stove top in a skillet. I thought I would try something different today so here is my recipe for crock pot beer brats.
- Brown Sugar
- Bay Leaves
- Beef Broth or Chicken Broth
Remember, I never measure anything so just season to your taste. Slice onions and layer in bottom of crock pot. Then slice apples and layer on top of onions. No need to peel apples, just remove the core. You don’t want your brats to lie on the bottom of the crock pot that’s why they are insulated by the onions and apple slices.
Add your broth and beer, just enough to cover the layers of onions and apples. Turn crock pot on low setting so it cooks for 6-8 hours.
Next add your seasoning. I used paprika, salt, pepper and bay leaves. Add some diced celery and sprinkle generously with brown sugar. Add a little mustard or dried mustard then cover the crock pot.
Now on the stove top you want to sear your brats. Get a skillet nice and hot, best to use a non-stick skillet or cast iron skillet so you don’t have to use any oil. The object is not to cook the brats, just sear them on all sides so they have that nice brown color. Be careful not to break the skins or the juice and flavor will run out of your brats. I use a pair of tongs with rubber ends so the skin isn’t damaged.
I used Johnsonville Beer Brats and Johnsonville Mild Brats, they seem to have the best flavor. If you like a little heat then you can use the hot brats or add some cumin to your spices.
When your brats are browned place them in your crock pot and cover. You can leave it alone just about all day. Just check to see if there is enough liquid to cover everything but the brats. If more liquid is needed add a little more beer and broth. The brats do not need to be covered in liquid.
Just about 20 minutes before serving add your sauerkraut on top of the brats.
I served this with macaroni and cheese and green beans. It also goes well with garlic mashed potatoes.