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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!!

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jrivera December 10, 2009

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. :)

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2Bleu April 10, 2008
Sauerbrats the Slow Cooker Way