Slow Cooker BBQ Brats and Baked Beans Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider searing the bratwurst in a skillet for 2-3 minutes per side before adding them to the slow cooker. This adds a layer of caramelized flavor that enhances the final dish significantly.

If you choose to sear, ensure the sausages are not fully cooked, as they will finish in the slow cooker. This extra step is optional but highly recommended for those who appreciate a more complex, roasted profile.

If you find the sauce is too thin at the end of the cooking time, you can remove the lid and switch the slow cooker to the high setting for 15-20 minutes.

This helps reduce the liquid and thickens the sauce to your desired consistency. Keep a close eye on the dish during this time to prevent the sugars in the barbecue sauce from burning at the bottom of the ceramic insert.

Variations

• Spicy BBQ Brats: Incorporate diced jalapeños and a teaspoon of chili flakes into the bean mixture. This adds a pleasant heat that cuts through the sweetness of the barbecue sauce, creating a bolder flavor profile for those who enjoy a bit of spice.
• Vegetable-Packed Beans: Add chopped bell peppers and onions to the slow cooker before adding the sausages. These vegetables soften beautifully during the cooking process and add a nice texture and extra depth to the baked beans, making the meal more substantial.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium heat until steaming hot, or microwave in 1-minute intervals until heated through.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. This helps maintain the quality and safety of the food. Once properly stored, the dish can be kept in the refrigerator for up to three days. When ready to serve again, ensure the sausages are heated thoroughly until steaming hot throughout.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When ready to eat, simply place the insert into the slow cooker and add 30 minutes to the total cooking time to account for the cold temperature of the ingredients.

Serving ideas

Serve this dish hot, directly from the slow cooker for a casual feel, or plate it on individual dishes. It pairs wonderfully with a side of crusty bread to soak up the extra barbecue sauce or a crisp, green salad to balance the richness of the beans. A simple garnish of chopped green onions or fresh parsley can add a pop of color and freshness to the finished plate.

For a more substantial meal, consider serving the brats and beans alongside a portion of coleslaw or roasted corn. The contrast between the warm, savory sausages and the cool, tangy slaw provides a delightful variety of temperatures and textures.

Ensure everyone has a sturdy fork and knife, as the sausages are best enjoyed when sliced into bite-sized pieces and combined with a spoonful of the flavorful bean sauce.

Frequently asked questions

Recipe card

Slow Cooker BBQ Brats and Baked Beans

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 6

Ingredients

• 6 links bratwurst
• 2 cans baked beans
• 2 tbsp brown sugar
• 1 tsp paprika
• 1/2 cup barbecue sauce

Instructions

1. Place the raw bratwurst links into the ceramic insert of the slow cooker, arranging them side by side so they lie flat. Ensure the slow cooker is clean and positioned on a stable, heat-resistant surface before beginning the assembly process.
2. Pour the baked beans around and over the bratwurst links. Sprinkle the brown sugar and paprika evenly over the top of the beans. Drizzle the barbecue sauce over the ingredients, ensuring the beans are well coated for a balanced flavor.
3. Cover and cook on low for 4 hours until the sausages are fully cooked through, reaching an internal temperature of at least 160°F (71°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly and settle.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

22 g

Fiber

6 g

Sugar

18 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.