Description
Want a delicious, comforting dish that’s perfect for game days, family dinners, or backyard gatherings? Brats with Sauerkraut is the ultimate recipe! This slow-cooker meal combines juicy bratwurst with tangy sauerkraut, sweet apples, and savory bacon, all enhanced with brown sugar and mustard for a perfect balance of flavors. Served on soft brat buns, it’s an easy, crowd-pleasing dish with bold German-inspired taste
Ingredients
- For the Brats and Sauerkraut:
- 8 uncooked bratwurst links
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2 medium apples, peeled and finely chopped
- 3 bacon strips, cooked and crumbled
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped onion
- 1 teaspoon ground mustard
- For Assembly:
- 8 brat buns, split
Why These Ingredients Matter
- Bratwurst Links: Juicy, flavorful sausages that soak up the sauerkraut mixture.
- Sauerkraut: Adds tangy, fermented flavor and a crisp texture.
- Apples: Provide natural sweetness to balance the tartness.
- Bacon: Brings smoky, savory depth.
- Brown Sugar: Enhances sweetness and caramelizes the mixture.
- Onion: Adds savory, aromatic flavor.
- Ground Mustard: Offers a sharp, zesty kick.
- Brat Buns: Soft, sturdy buns that hold the juicy brats and topping.
Substitutions and Variations
- Bratwurst: Swap with kielbasa, Italian sausage, or vegan sausages (adjust cooking time if pre-cooked).
- Sauerkraut: Use homemade sauerkraut or reduce to 1 cup for less tanginess.
- Apples: Replace with pears or 1/2 cup applesauce for similar sweetness.
- Bacon: Swap with turkey bacon, pancetta, or omit for vegetarian (add 1/2 teaspoon smoked paprika for smokiness).
- Brown Sugar: Use maple syrup, honey, or reduce to 2 tablespoons for less sweetness.
- Onion: Substitute with 1/2 teaspoon onion powder or 1/4 cup shallots.
- Ground Mustard: Replace with 1 tablespoon Dijon mustard or 1/2 teaspoon mustard seeds.
- Buns: Use hot dog buns, pretzel buns, or lettuce wraps for low-carb.
- Gluten-Free: Use gluten-free buns and ensure sauerkraut and bacon are gluten-free.
- Spicy Version: Add 1/4 teaspoon cayenne or 1 tablespoon diced jalapeños to the sauerkraut mix.
Instructions
Step 1: Prep Your Ingredients
- Rinse and drain 1 can (14 ounces) sauerkraut well to remove excess brine.
- Peel and finely chop 2 medium apples.
- Cook 3 bacon strips until crispy (microwave, stovetop, or oven), then crumble.
- Measure 1/4 cup packed brown sugar, 1/4 cup finely chopped onion, 1 teaspoon ground mustard.
- Gather 8 uncooked bratwurst links and 8 brat buns.
- Grease a 5-quart slow cooker with cooking spray.
Tip: Drain sauerkraut thoroughly to avoid a soggy mixture; chop apples finely for even blending.
Step 2: Layer the Slow Cooker
- Add Brats: Place 8 bratwurst links in the bottom of the greased 5-quart slow cooker.
- Make Sauerkraut Mixture: In a large bowl, combine drained sauerkraut, chopped apples, crumbled bacon, brown sugar, chopped onion, and ground mustard. Mix well.
- Top Brats: Spoon the sauerkraut mixture evenly over the bratwurst, covering them.
Tip: Arrange brats in a single layer if possible; spread sauerkraut mixture evenly to ensure all brats are flavored.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until a thermometer inserted into the bratwurst reads at least 160°F (71°C).
Tip: Check at 6 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Assemble and Serve
- Prep Buns: Split 8 brat buns and toast lightly if desired (in a 350°F oven for 5 minutes or on a skillet).
- Add Brats: Using tongs, place 1 bratwurst in each bun.
- Top with Sauerkraut: Using a slotted spoon, spoon the sauerkraut mixture over each brat, ensuring some apples and bacon are included.
- Serve: Serve immediately, with extra sauerkraut mixture on the side if desired.
Tip: Use a slotted spoon to avoid soggy buns; serve with napkins for juicy, messy bites.