Description
A festive and easy slow cooker recipe for plump, juicy German-style beer brats infused with caramelized onions, lager, and spices. Perfect for Oktoberfest celebrations or cozy weeknight dinners.
Ingredients
Scale
- 6 large beer brats or German-style pork sausages (approx. 1.5 lbs)
- 12 oz lager or pilsner beer (e.g., Bitburger or Beck’s)
- 2 large yellow onions, sliced into half-moons
- 2 tbsp Dijon mustard
- 1 tsp caraway seeds
- 1/2 tsp fennel seeds
- 1/2 tsp black pepper
- 1 cup sauerkraut, drained (optional)
Instructions
- Peel and slice the yellow onions into thin half-moons and place them in the bottom of a 4- to 6-quart slow cooker.
- Pour the beer over the onions. Add the Dijon mustard, caraway seeds, fennel seeds, and black pepper. Stir gently to combine.
- Place the beer brats directly on top of the onion mixture. If using sauerkraut, scatter it over the brats. Arrange brats in a single layer or gentle spiral to ensure even cooking.
- Cover the slow cooker and cook on LOW for 4-6 hours. Do not cook on HIGH. The internal temperature should reach 160°F (71°C).
- Once cooked, turn the slow cooker to ‘Warm’ and let the brats rest in the liquid for 10-15 minutes before serving.
- Serve with the caramelized onions and beer sauce spooned over the top, paired with soft pretzels or crusty bread.
Notes
Do not pierce the brat casings to prevent juices from escaping. If using sauerkraut, drain it well to avoid a watery sauce. For extra texture, you can sear the brats in a skillet for 2 minutes per side before adding them to the slow cooker. Avoid cooking on HIGH heat as it can cause casings to burst and meat to become tough.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 2 brats with onions
- Calories: 450
- Sodium: 900
- Fat: 36
- Carbohydrates: 12
- Fiber: 2
- Protein: 22
Keywords: Oktoberfest, beer brats, slow cooker, German sausages, fall recipes, game day food, easy dinner, pork sausages