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Slow Cooker Beer Bratwurst with Onions & Peppers

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  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon caraway seeds optional
  • 1/4 teaspoon crushed red pepper optional

For Serving:

  • Hoagie rolls or pretzel buns toasted
  • Whole grain mustard
  • Sauerkraut
  • Additional caramelized onions
  • Fresh parsley for garnish

Instructions

  • Layer sliced onions and peppers in bottom of 6-quart slow cooker.
  • Mix all seasoning ingredients in small bowl.
  • Arrange bratwurst over vegetables.
  • Sprinkle seasoning mix and brown sugar evenly over brats.
  • Add minced garlic.
  • Pour beer around edges (not directly over brats).
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
  • Brats should reach internal temperature of 165°F.
  • Let rest 5 minutes before serving.
  • Serve on rolls with vegetables and preferred toppings.

Notes

  • Make Ahead: Prep vegetables night before
  • Storage: Keeps 3 days refrigerated
  • Freezing: Not recommended
  • Beer Options: Try different styles for variety
  • Non-Alcoholic Version: Use chicken broth
  • Serving: Save cooking liquid for dunking rolls
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