Wisconsin Slow Cooker Brats

Made it like the recipe but 1 16oz beer w/8oz water & added a little spicy mustard, too. Yummy!

This will be on our rotation for sure! I didn’t do this exactly to directions though. I asked my husband to plug this in when he came home for lunch and he was never able to get out of the office so no dinner! But actually I ended up cooking it on simmer for an hour and then I pan fried the brats for a couple of minutes. These were delicious! Maybe just marinating is all they need. Fast easy and delicious!

These turned out excellent! Plus I was able to put left over brats into individual vacuum sealed bags and froze. They were equally as good three weeks later, with no work!

Certainly easy enough! Taste is fine, but texture was a little too soft for me. Just my preference.

These turned out very well. I only used one bottle of beer and I stuck them under the broiler instead of putting them on the grill. This was very easy, didn’t require any exotic ingredients, and turned out well. What more could I ask for from a recipe? I’ll definitely make this again.

These turned out very well. I only used one bottle of beer and I stuck them under the broiler instead of putting them on the grill. This was very easy, didn’t require any exotic ingredients, and turned out well. What more could I ask for from a recipe? I’ll definitely make this again.

Turned out awesome!! I added a little bit of Franks Red Hot Sauce and put them under the broiler as well (city apt no grill ??) definitely will be making again!!

It works better if you grill or fry first and then into crock pot in my opinion. I also fill it up with more brats. Dinner one night, lunch for a week.

Made this with all suggested ingredients and used Sam Adams Oktoberfest lager. Loved the flavors of the meat, onions, and of course the beer. I read some of the previous reviews of this dish and felt myself getting annoyed with what was said. The brats are only going to taste as good as the ingredients that you put into the mix. That being said I wouldn’t use a mexican lager nor a beer that I wouldn’t waste my calories on. Your best bet is using something you like to drink and that compliments the meat. I chose a german style lager because bratwurst is a german cuisine and it happens to be Oktoberfest season.

it was so good

Being born and raised in Wisconsin this is a must have at gatherings and events. I’ve learned over the years is to put the brats back into the beer (with onions) after grilling. Tastes awesome!

My husband and I loved it. I Finished it off by broiling since today was a rainy, cold day, instead of grilling. Then put the sausages on sourdough with mustard and cheese and broiled a little longer. Hubby loved it. The sausage had great flavor and was very tender. I will definitely make it again.

Very good dish the only chamge I did was I did not grill them because it was January in Northern Nee York and my grill is buried. Instead i thickened the cooking liquid and served this in a bangers and mash dish. Hubby loved it!

It was easy, I just don’t think I’m a huge fan of brats, kind of still tastes bland to me. But if you’re a fan of brats I would still definitely try it!

Only liked brats on the grill UNTIL I tried this recipe. The brats were so flavorful and tender. Great recipe.

I’ve made this several times. Instead of just grilling them whole I slice them down the middle and flatten them out.Grill them for a couple of min per side then I cover with provolone cheese.

This recipe is great. I changed a few things to fit my personal taste but the base of this recipe is great. I used half italian sausauge and half brats. I then pan fried them until super crispy. I used one bottle of Guiness Stout, 3/4 cup ketchup, splash of spicy BBQ sauce, and various spices. I added half of a red oinion. I turned the crock pot on high and cooked them for about 3 hours. The texture was perfect. I then put them back in the pan and pan fried them until crispy again. The flavor, aroma, and texture were AWESOME. This one is a keeper!

I just had an Oktoberfest party last night, and I am already getting phone calls for this recipe! This recipe was fantastic! I didn’t change anything with the recipe. I did use the Louisville “Brat and Beer” wursts, and it was fabulous. Thank you for the recipe.

I was pretty doubtful on the combination of beer with ketchup but after I tried it I’m sold! I had been given a large amount of freshly made brats from a friend, but we have no grill! So I wanted a slow-cooker recipe and found this. With the amount of brats I had I needed to basically double it, but only used 3 beers instead of 4. I know some reviewers complained the taste was too strong when using the full amount, but it was very flavorful. Next time I’ll add some strips of green peppers to the mix. I browned them for just a couple of minutes under the broiler, but honestly don’t think they needed it. These were a big hit and something I’ll remember for the winter months when we’re craving brats!

This is a great way to prep brats before company. My (Wisconsin) husband usually puts brats in beer but now he doesn’t have to stand over the stove and watch them boil. Grilling them adds the finishing touch.

Family loved these brats. Made these using Miller Lite Beer. They were not the least bit greasy when DH put them on the grill. And because they were in the crockpot so long, it only took about 7 minutes on the grill. We used the onion from the crockpot as topping for the brats. Served this with ‘Strawberry-Mango Mesclum Salad’, another AR recipe. This will be a summer repeat.