🍺 Slow Cooker Beer Brats — A Midwest Classic Made Easy
There’s nothing quite like walking into a kitchen filled with the mouthwatering scent of bratwurst slow-cooked in beer and spices. This set-it-and-forget-it spin on a beer garden staple captures all the hearty flavor with minimal effort. Whether you’re a Midwest native or simply a fan of comfort food, this recipe delivers that backyard cookout vibe right from your slow cooker.
🌭 Inspired by Wisconsin Roots
In Wisconsin, brats aren’t just food—they’re tradition. Think summer cookouts, coolers full of beer, and the hum of friendly conversation. This recipe brings that iconic taste home, no matter the weather or time of year, with tender sausages and perfectly seasoned veggies infused with bold, beer-braised flavor.
🧂 Ingredients
Category Ingredient Amount
Base Fresh bratwurst sausages 6
Sweet onions, sliced into half-moons 2 large
Bell peppers (varied colors), sliced 3
Garlic, minced 3 cloves
Beer (preferably a German lager) 1 bottle (12 oz)
Brown sugar 1 tablespoon
Seasoning Kosher salt 1 teaspoon
Black pepper 1 teaspoon
Paprika 1 teaspoon
Caraway seeds (optional) ½ teaspoon
Crushed red pepper (optional) ¼ teaspoon
For Serving Hoagie rolls or pretzel buns (toasted) As needed
Whole grain mustard To taste
Sauerkraut To taste
Additional caramelized onions Optional
Fresh parsley For garnish
🍽️ Directions
Prep the Base:
Place the sliced onions and bell peppers into the bottom of a 6-quart slow cooker, creating a flavorful bed for the sausages.
Mix the Spices:
In a small bowl, combine the salt, pepper, paprika, and any optional spices.
Layer the Brats:
Lay the bratwursts on top of the vegetables. Sprinkle the seasoning mix and brown sugar over the sausages, then add the minced garlic.
Add the Beer:
Slowly pour the beer along the sides of the slow cooker, avoiding a direct pour over the brats to preserve their seasoning.
Cook Until Tender:
Low: 6–8 hours
High: 3–4 hours
Make sure the brats reach an internal temp of 165°F before serving.
Rest and Serve:
Let the brats rest for about 5 minutes after cooking. Serve in toasted buns, topped with the beer-braised onions and peppers, plus mustard, sauerkraut, or your favorite extras.
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