Step 1: Prep Your Ingredients

• Rinse and drain 1 can (14 ounces) sauerkraut thoroughly.
• Peel and finely chop 2 medium apples.
• Cook 3 bacon strips until crispy, then crumble (microwave, stovetop, or oven).
• Measure 1/4 cup packed brown sugar, 1/4 cup finely chopped onion, and 1 teaspoon ground mustard.
• Split 8 brat buns (or have them ready for serving).

Tip: Rinsing sauerkraut reduces excess saltiness; pat dry with paper towels for best results.

Step 2: Assemble in Slow Cooker

1. Add Brats: Place 8 uncooked bratwurst links in a 5-quart slow cooker, arranging them in a single layer if possible.
2. Mix Topping: In a large bowl, combine drained sauerkraut, chopped apples, crumbled bacon, brown sugar, chopped onion, and ground mustard. Stir until well mixed.
3. Spoon Over Brats: Spoon the sauerkraut mixture evenly over the bratwurst, covering them.

Tip: No need to add liquid; the brats and sauerkraut release enough moisture during cooking.

Step 3: Cook

• Cook on Low: Cover and cook on Low for 6-8 hours, until the bratwurst reaches an internal temperature of at least 160°F (71°C) and is fully cooked.

Tip: Check at 6 hours; some slow cookers may cook faster. The brats should be juicy and the sauerkraut tender.

Step 4: Assemble and Serve

1. Prepare Buns: If desired, toast brat buns lightly in a 350°F oven for 5 minutes or on a skillet for 1-2 minutes.
2. Add Brats: Place one bratwurst in each split bun.
3. Top with Sauerkraut: Using a slotted spoon, spoon the sauerkraut mixture over each brat, leaving excess liquid behind.
4. Serve: Serve hot, with extra napkins for the juicy filling.

Tip: The slotted spoon helps control the moisture; offer extra sauerkraut mixture on the side for topping lovers.