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 |
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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.
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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.
2. Take the brats out of the slow cooker and put them on the grill for a few minutes before serving!
Right! Keep those grills going for as long as possible. Even when mine gets buried in snow, we dig it out and use it. Thanks for tuning in, Beth. Faith and the gang appreciate it.
Been thinking about this recipe since I heard it in the show. Trying it today!
Let us know how it goes. Thanks for listening, Carolyn!
love it! simple and delicious. Thanks Kathy
why rinsed the ‘kraut? won’t a lot of the flavor go down the sink drain?
It’s the brine that will go down the drain, not necessarily the flavor. I’ll ask Chris if he’s ever tested the recipe this way. I’ll report back.
I was told by a nice Polish lady that all kraut needs to be rinsed. The brine takes away some of the subtle flavor of the kraut.
Absolutely not. 🙂 The brine and the kraut are one. First off, get real kraut. I actually like the kraut cold. I also like unpasteurized kraut for the probiotics.
(If you don’t rinse, don’t add the vinegar)
I NEVER rinse the kraut. My wife did once for a pork and sauerkraut meal and it was bland and flavorless. I have never noticed a briny taste by not rinsing. Just my 2 cents worth.
Thanks for your 2 cents, Richard! Always appreciated.