Brats and sauerkraut is the quintessential Oktoberfest meal. If it’s too chilly to grill or you’re itching to break your slow-cooker out, this is the recipe to kick off fall. I love to serve this as a sandwich, with beer, preferably at a tailgate. Go Huskies!
Listen: Hear Chris describe this recipe on The Faith Middleton Food Schmooze®.
Use the highest quality ingredients you can find for this simple slow-cooker meal. In the fall, you can find fresh sauerkraut in the prepared food section of lots of good markets. Or, if you've got a Polish deli near you, even better. The sauerkrauts coming out of New Britain's Polish markets can't be beat.
| Servings |
| 4 - 6 people |
|
|
|
|
Use the highest quality ingredients you can find for this simple slow-cooker meal. In the fall, you can find fresh sauerkraut in the prepared food section of lots of good markets. Or, if you've got a Polish deli near you, even better. The sauerkrauts coming out of New Britain's Polish markets can't be beat.
|
Ingredients
- 6 bratwurst the best quality you can find
- 1/2 pound bag of sauerkraut drained and rinsed
- 1 cup small diced onion
- 1 12-ounce can of beer preferably an Oktoberfest Märzen-style
- 1/2 teaspoon kosher salt
- black pepper to taste
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/4 cup white vinegar
Servings: - 6 people
Instructions
- Place the bratwurst links on the bottom of a slow cooker. Top with the onions and the rinsed sauerkraut. Then pour in the beer and add the salt, pepper, sugar, thyme and vinegar. Cover with the slow cooker’s lid and set the cooker on high for 3 hours or low for 6 hours.
