Slow Cooker Beer Glazed Brats And Beans Recipes

SLOW-COOKER BEER BRATS

Steps:

• In 10-inch nonstick skillet, cook bratwurst over medium-high heat, turning frequently, just until outsides are brown. Place in 5- to 6-quart slow cooker.
• Top with onion slices, garlic, butter, salt and pepper. Pour in beer.
• Cover and cook on High heat setting 4 hours or Low heat setting 7 to 8 hours.
• Serve with sauerkraut and mustard.

SLOW-COOKER BEER-GLAZED BRATS AND BEANS

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, mix beans and chili powder.
• In 10-inch skillet, melt butter over medium heat. Cook onion in butter 6 to 8 minutes, stirring frequently, until very tender. Using tongs or slotted spoon, remove onion from skillet and place over beans in slow cooker; do not stir onion into beans.
• Arrange bratwurst over onion. In small bowl, mix brown sugar, mustard, barbecue sauce and beer. Pour over bratwurst; do not stir.
• Cover; cook on Low heat setting 3 to 4 hours.
• To serve, place bratwurst in each bun. Lift onion with tongs; arrange over bratwurst in buns. Serve beans as a side dish.

BEER BRAT CHILI

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours.

WISCONSIN SLOW COOKER BRATS

Steps:

• Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to HIGH and cook for 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill bratwurst on preheated grill until they are browned, about 5 minutes.

BEER GLAZED BRATS AND SAUERKRAUT

Steps:

• Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
• Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
• Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

SLOW COOKER BEER BRATS

Steps:

• Combine onions, soy sauce, and sugar in bowl and microwave until just softened, about 5 minutes, stirring halfway through cooking. Spread onions and their liquid in bottom of slow cooker. Arrange bratwursts in single layer on top of onions.
• Whisk beer, mustard, and caraway seeds together in bowl and add to slow cooker. Cover and cook until bratwursts are tender, 6 to 8 hours on low or 4 hours on high.
• Transfer bratwursts to platter and tent loosely with aluminum foil. Stir sauerkraut into onion mixture in slow cooker and let sit until warmed through, about 5 minutes. Strain onion-­sauerkraut mixture through colander, discarding liquid, and transfer to serving bowl. Serve bratwursts on rolls, topped with onion-sauerkraut mixture and mustard.