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Slow Cooker Bratwurst Recipe
Ash Tyrrell

Slow Cooker Bratwurst Recipe

I started making brats in my slow cooker a few winters ago when grilling outside in freezing weather stopped sounding fun, and I haven't looked back since. The first time I tried it, I honestly couldn't believe how juicy and tender the brats turned out without me standing over a grill the whole time.
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Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 10 raw bratwurst — go for classic pork or beer brats and skip pre-cooked ones for the best texture
  • 1 onion sliced into half moons — sweetens as it cooks and forms a flavorful bed for the brats
  • 4 cloves garlic smashed — smashing instead of mincing releases more flavor into the broth slowly
  • 1 cup beer of choice — a light lager works best since bolder beers like IPA can turn bitter
  • 2 tablespoons grainy mustard — adds tang and depth dijon mustard works as a solid substitute
  • 1 teaspoon caraway seeds — gives that classic German flavor feel free to skip if you don't have any
  • Salt and pepper to taste — always season your liquid before it goes over the brats

Method
 

  1. Slice your onion into half moons and smash your garlic cloves with the flat side of a knife. Layer both directly into the bottom of your slow cooker so they sit underneath the brats as everything cooks together.
  2. Heat a little oil in a large skillet over medium-high heat and brown your brats for about one to two minutes per side. They don't need to cook through here, you're just building color and locking in flavor before the slow cooker takes over.
  3. Once browned, transfer the brats directly on top of the onions and garlic already sitting in your slow cooker. This layering helps the brats soak up flavor from underneath as they continue cooking slowly.
  4. In a small bowl, whisk together your beer, mustard, and caraway seeds, then season with salt and pepper. Pour this mixture evenly over the brats and vegetables so everything gets coated in that savory, slightly tangy liquid.
  5. Cover your slow cooker and cook on high for about two hours, or on low for closer to four hours, until the brats are fully cooked through. Once done, they'll be tender, juicy, and ready to serve straight from the pot.

Notes

  • I never skip searing the brats first, since that quick step locks in so much extra juiciness.
  • I always use a mild lager instead of a strong beer, because bold beers can turn the sauce bitter.
  • I like draining my brats briefly before putting them in a bun so the bread doesn't get soggy.
  • I sometimes add sauerkraut right into the slow cooker with the onions for extra tang.
  • I keep my slow cooker on low instead of high whenever I have the extra time, since it keeps the texture more tender.