Beer-Braised Crockpot Bratwurst with Sauerkraut and Apples Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a malty amber lager or an Oktoberfest-style beer. The maltiness complements the pork and sauerkraut beautifully.

If you prefer a non-alcoholic option, use a non-alcoholic amber beer or a rich beef broth, though the flavor will be slightly different. Avoid hoppy beers, which can turn bitter during the long cook.

Let the cooked bratwurst rest in the slow cooker for 10 minutes before serving. This allows the juices to redistribute, making the sausages even more succulent.

When assembling the sandwiches, use a slotted spoon to serve the sauerkraut so excess liquid does not make the buns soggy. Serve extra mustard on the side for those who like an extra kick.

Variations

• Smoked Sausage Swap: Replace fresh bratwurst with smoked sausage or kielbasa for a quicker cook time. Sear as directed, then slow-cook for 3 hours on LOW instead of 5, since the sausage is already fully cooked.
• Add Bacon: For extra smokiness, cook 4 slices of chopped bacon until crisp and sprinkle it over the sauerkraut before adding the bratwurst. The bacon fat can also be used to sear the sausages for added flavor.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the sauerkraut mixture for a subtle heat. Or serve with a drizzle of hot sauce mixed into the mustard for a spicy condiment.
• Apple-Beer Gravy: After removing the bratwurst, whisk 2 tablespoons of all-purpose flour into the remaining liquid in the slow cooker. Cook on HIGH for 20 minutes until thickened, then spoon over the sandwiches.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked bratwurst and sauerkraut in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium heat with a splash of beer or water, or microwave in 30-second bursts until hot.

Store leftover bratwurst and sauerkraut in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or in the microwave until warmed through. The sauerkraut will keep well and may even taste better the next day as the flavors meld.

This recipe can be assembled ahead of time. Layer the sauerkraut, apple, onion, and caraway in the slow cooker insert, then sear the bratwurst and place them on top. Cover and refrigerate for up to 24 hours. When ready to cook, pour the beer over and start the slow cooker on LOW for 5 hours.

Serving ideas

Serve the bratwurst on toasted pretzel buns with a generous spoonful of the apple-beer sauerkraut. Spicy brown mustard is the classic condiment, but whole-grain mustard also works well.

For a complete Oktoberfest meal, pair the sandwiches with a crisp green salad or German potato salad. A cold amber beer on the side is a natural match.

These sandwiches are perfect for game day, Oktoberfest gatherings, or a cozy weeknight dinner. The slow cooker keeps the bratwurst warm for serving, making it an ideal make-ahead dish for parties.

Set out a platter of assembled sandwiches and let guests help themselves. The leftovers are just as delicious the next day.

Frequently asked questions

Recipe card

Beer-Braised Crockpot Bratwurst with Sauerkraut and Apples

Prep 20 minCook 5 hTotal 5 h 20 minServes 8

Ingredients

• 32 oz Bavarian sauerkraut, drained
• 1 Honeycrisp apple, cored and sliced
• 1 yellow onion, sliced
• 1 tsp caraway seeds
• 8 fresh bratwurst links
• 12 fl oz amber lager
• 8 pretzel buns, toasted
• spicy brown mustard, for serving

Instructions

1. Spread the drained sauerkraut evenly across the bottom of a 6-quart slow cooker. Scatter the sliced apple, onion, and caraway seeds over the sauerkraut, mixing gently to distribute.
2. Heat a large skillet over medium-high heat. Add the bratwurst links and cook until browned on all sides, about 2 minutes per side. The brats do not need to be cooked through—just nicely seared for flavor.
3. Place the seared bratwurst on top of the sauerkraut mixture, nestling them slightly into the bed. Pour the amber lager evenly over the bratwurst and sauerkraut.
4. Cover the slow cooker and cook on LOW for 5 hours. The bratwurst will become plump and juicy, and the sauerkraut will absorb the beer and apple flavors.
5. When the 5 hours are up, check that the bratwurst have reached an internal temperature of 160°F (71°C) using an instant-read thermometer inserted into the center of a link.
6. While the bratwurst finish cooking, split the pretzel buns and toast them in a toaster or under a broiler until golden and crisp on the cut sides.
7. Place a bratwurst link on the bottom half of each toasted pretzel bun. Pile the warm apple-beer sauerkraut mixture generously on top of the bratwurst.
8. Spread a generous spoonful of spicy brown mustard over the sauerkraut on each sandwich. Place the top bun on and serve immediately.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

20 g

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