Sheboygan Beer and Brat Stew
- Ready In:
- 3hrs 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 johnsonville stadium bratwursts
- 16 ounces beer (I use Budweiser.)
- 8 baby red potatoes
- 1 beef bouillon cube (or use packet from a package of beef ramon noodles)
- water
- 10 1⁄2 ounces cream of onion soup
- 8 ounces shredded sharp cheddar cheese
- pepper
directions
- Slice brats into bite-size pieces and place in a kettle.
- Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
- Cut potatoes into bite-size pieces and place inside slow cooker.
- Add just enough water to cover potatoes.
- Stir in beef seasoning packet.
- Stir in Cream of Onion soup.
- Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
- When potatoes are tender, heat brats in beer to a rolling boil.
- Boil for 3 minutes while stirring.
- Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
- Drain remaining beer from kettle and brown bratwurst pieces.
- Add cheese to potato mixture.
- Add browned brats to potato mixture.
- Add pepper to taste.
- Stir well and serve.
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RECIPE SUBMITTED BY
Along with cooking, I love to sing, sculpt and design theatre sets. I also enjoy being on stage and working behind the scenes as a tech. Another passion of mine is tea. I hope to turn that into a business someday. Then, of course, there is my beloved pooch, Weston (the Westie), also known as Mr. Sassypants. I'm still trying to perfect a treat that his ilk can enjoy.