02 June 2007

Slow Cooker Brats

Here we have a perfect example of using ingredients for more than one dish to ensure we don't waste the leftovers. What makes this dish even better is that you make it in the slow cooker so you can be busy doing other things or you don't have to have a specific dinner time - which was our case. My husband works nights and normally gets up about the time I get home, but on this day he had a hard time sleeping and ended up mowing the lawn in the middle of the day, meaning he slept past our normal dinnertime. Rather than forcing him to get up and eat or have to deal with leftovers, I just popped this into the slow cooker so it was ready once he wanted to eat (and luckily he's not much of a breakfast person, so this for his first meal is a-ok with him).

This is also one of those easy meals you can get all the ingredients for and not worry about the fresh items going bad - just freeze the brats, buy the sauerkraut you can keep in the pantry and if you're like us and normally have beer on hand, great, if not, omit the beer.

*Note: I was excited one day finding Boar's Head sauerkraut, however I was disappointed in the flavor, or rather lack there of. I love their cold cuts, but won't be getting their sauerkraut again.


5-6 Brats
1 Jar of Sauerkraut
1 bottle of dark beer (again, I suggest Shiner Bock)


(This is the easy part!) Place Brats in slow cooker, cover with sauerkraut and beer. Cook for 4-5 hours on low.
Serve with mustard on a place, in a bun, in a tortilla, or any other way you'd like!

I did put these one more morning before I left for work and we had them when I got home, the flavor was find but the brats feel apart when trying to remove them with a fork. The flavor was fine but I prefer them to hold their shape a little better.


Carrie said...

I had this once long long ago. Definatly need to make it again!

MamaMay said...

Thanks for the recipe. I am making this tonight!

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