Prep 10 mins
Cook 6 hrs
This is my version of Brats and Sauerkraut. The slow cooker makes it very easy to throw together on the morning and then get all my errands done on a weekend day without having to worry about making time to cook a delicious dinner for the family. All the ingredients could be prepped the night before to make it even easier to throw it together in the morning. I used 2 slices of green pepper, 2 slices of red bell pepper and 2 slices of yellow bell pepper rather than using all one color because I had them on hand after having leftover toppings from homemade pizza night, and I thought the different colors would give the meal more visual appeal. I used to hate sauerkraut as a kid, but my mother never rinsed it, which made it taste very sour. I find that rinsing the kraut takes away some of the sourness but still leaves a lot flavor. Italian sausage can be substituted for the brats.
- 10 bratwursts, fresh
- 1 bell pepper, sliced
- 1 medium sweet onion, sliced thinly
- 1 (14 1/2 ounce) can sauerkraut, rinsed and drained
- 2 tablespoons brown mustard
- 1⁄4 cup water
- 10 hot dog buns
- Add all ingredients to the slow cooker placing the brats on the bottom and everything else on top of them.
- Cook on low setting for 6-8 hours.
- Serve on buns.
I used cheddar brats and let them cook in the crock pot while I was at work. So they were in there a good 8 hours. They were so tender and juicy. I loved them. I am a big sauerkraut fan and the only complaint I would have is that, when eating the sauerkraut alone, the dijon mustard kind of overpowered it. I will definitely make this again but I think I will leave out the mustard next time! Thanks!!
This is a fantastic recipe! We made the kraut as specified, but cooked the Italian sausages in the skillet. We used Gulden's spicy brown mustard for the slow cooker, and put yellow mustard on the buns. These dogs have outrageously wonderful flavor, and we will definitely be making these again. Thanks for posting. :)