THE RECIPE JOURNAL · Main Course
Beer-Braised Brats from Wisconsin
These juicy brats are simmered low and slow in a flavorful beer broth, making them tender and packed with rich taste. Perfect for a cozy weekend meal or a casual cookout with friends and family.
FROM THE KITCHEN • Beer-Braised Brats from Wisconsin
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the bratwurst links in your slow cooker. Toss in the butter, beer, sliced onions, cayenne pepper, garlic powder, minced garlic, and brown sugar. Give everything a gentle stir to combine. Cover the slow cooker and cook on high for about 4 hours, making sure to stir everything once every hour. After that, add the sauerkraut, mix it in, and let it cook for another hour. When it’s done, pile the brats and onions onto buns and dress them up with your favorite toppings. Enjoy!
Why you’ll love it
This dish combines rich, savory flavors with the comforting taste of beer. The slow braising makes the sausages juicy and tender while infusing them with a subtle maltiness. It’s a perfect way to enjoy a classic favorite with a Wisconsin twist.
How to serve
Serve with warm, toasted buns and a side of tangy sauerkraut or mustard. Pair it with classic potato salad or crispy fries for a hearty meal. A cold beer on the side complements the flavors perfectly.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the sausages. You can also freeze cooked brats for up to 2 months; thaw overnight before reheating.
