Description
A slow-cooker recipe for plump, juicy pork bratwursts simmered in a rich beer and onion broth for 8 hours, resulting in tender meat and deep flavor infusion.
Ingredients
Scale
- 12 pork bratwurst links (approx. 3 lbs / 1.36 kg)
- 12 oz (355 ml) dark or amber beer (e.g., German Märzen or Amber Ale)
- 2 large yellow onions, sliced thin
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp whole coriander seeds
- 1 tsp whole black peppercorns
- 2 bay leaves
- 2 tbsp (30 g) butter (optional)
- 8–10 brioche buns
- Oil for searing (optional)
Instructions
- Slice onions into thin half-moons and place half into the bottom of a 6-quart slow cooker.
- Sprinkle coriander seeds, peppercorns, and bay leaves over the onions.
- Arrange bratwurst links in a single layer on top of the onions.
- Pour beer over the brats until they are partially submerged.
- Drizzle Dijon mustard over everything and scatter butter cubes on top if using.
- Cover and cook on LOW for 8 hours.
- Remove brats from the pot and sear in a skillet over medium-high heat for 1-2 minutes per side until browned (optional but recommended).
- Toast buns, place a brat in each, top with slow-cooked onions and a spoonful of beer broth, and serve immediately.
Notes
Do not rush the cooking process; HIGH heat for 4 hours will result in drier, less flavorful brats. The onions become sweet and jammy, so save them to serve with the brats. If the sauce is too thin, reduce it on the stovetop or use a cornstarch slurry. For a spicy variation, add red pepper flakes or jalapeño.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 2 brats with bun and
- Calories: 650
- Sugar: 6
- Sodium: 1100
- Fat: 38
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
Keywords: Oktoberfest, beer brats, slow cooker, pork bratwurst, fall recipes, comfort food, German sausage, easy dinner