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Crockpot Brats and Sauerkraut

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Crockpot Brats and Sauerkraut

Description

This Crockpot Brats and Sauerkraut recipe is a classic comfort food made easy with the slow cooker. Juicy bratwurst sausages are slowly cooked with tangy sauerkraut, sweet onions, garlic, and simple seasonings to create a flavorful meal that is warm, hearty, and perfect for busy days. The slow cooking process allows the brats to absorb all the delicious flavors while the sauerkraut becomes tender and perfectly seasoned. This traditional German-inspired dish is ideal for family dinners, game days, Oktoberfest celebrations, or an easy weeknight meal when you want something satisfying without spending hours in the kitchen. The combination of savory sausage, slightly sweet onions, and tangy sauerkraut creates the perfect balance of flavors. Serve it with mashed potatoes, crusty bread, roasted vegetables, or a side salad for a complete and comforting meal.

Ingredients For the Crockpot Brats

  • 2 lbs bratwurst sausages (about 6–8 brats)
  • 32 oz sauerkraut, drained slightly
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 1 cup chicken broth or beer
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar (optional, for balancing the sauerkraut flavor)
  • 1 tsp caraway seeds (optional, traditional flavor)
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • ½ tsp smoked paprika
  • 2 bay leaves

For Serving

  • Fresh parsley, chopped
  • Extra Dijon mustard
  • Mashed potatoes
  • Crusty bread or rolls
  • Roasted vegetables

Step-by-Step Instructions

  1. Begin by preparing the bratwurst. For extra flavor, heat a skillet over medium-high heat and lightly brown the brats on all sides for about 2–3 minutes per side. This step adds a delicious roasted flavor but can be skipped if you are short on time.
  2. Lightly grease the inside of your crockpot with butter or cooking spray.
  3. Add half of the sliced onions to the bottom of the slow cooker.
  4. Spread half of the sauerkraut over the onions.
  5. Place the browned bratwurst sausages on top of the sauerkraut layer.
  6. Add the remaining onions and sauerkraut around and over the brats.
  7. In a small bowl, mix chicken broth or beer, minced garlic, Dijon mustard, brown sugar, caraway seeds, thyme, black pepper, and smoked paprika.
  8. Pour the seasoning mixture evenly over the brats and sauerkraut.
  9. Add bay leaves and place the lid on the crockpot.
  10. Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the brats are fully cooked and the flavors have blended together.
  11. Remove the bay leaves before serving.
  12. Taste the sauerkraut and adjust seasoning if needed.
  13. Garnish with fresh parsley and serve warm with your favorite sides.
  14. Add extra Dijon mustard on the side for a classic finishing touch.

Tips

  • Browning the brats first creates a deeper flavor and a more appealing color, but the recipe still works without this step.
  • Do not rinse all the sauerkraut flavor away. A quick drain keeps the dish flavorful while reducing excess liquid.
  • Add sliced apples for a slightly sweet and traditional variation.
  • Use beer instead of chicken broth for a richer German-inspired flavor.
  • Choose high-quality bratwurst for the best texture and taste.
  • If you prefer less tang, add a little extra brown sugar or sliced apples.
  • Avoid cooking on high for too long because the sausages may become less tender.
  • Leftover brats and sauerkraut taste even better the next day as the flavors continue to develop.
  • Serve with creamy mashed potatoes to balance the tanginess of the sauerkraut.

Notes

This Crockpot Brats and Sauerkraut recipe is perfect for meal prep and gatherings because it requires minimal effort and stays warm for serving. It is a great choice for holidays, football parties, family dinners, or cozy weekend meals. The slow cooker allows the bratwurst to stay juicy while the sauerkraut absorbs the savory flavors from the sausage and seasonings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. You can also freeze leftovers for up to 3 months, although the sauerkraut texture may soften slightly after freezing.
This recipe can be customized easily. Add potatoes directly to the crockpot for a complete one-pot meal, include mushrooms for extra flavor, or replace bratwurst with smoked sausage for a different variation. For a lighter option, use chicken sausage or turkey bratwurst.
The combination of protein-rich sausage and fermented sauerkraut makes this dish both satisfying and flavorful. It is a simple recipe that brings classic comfort food flavors to your table with very little preparation.

Q&A

Can I put raw brats directly in the crockpot?
Yes. Brats can cook safely in the slow cooker, but browning them first adds extra flavor.
Should I rinse sauerkraut before cooking?
It is optional. A light drain is usually enough, but rinsing reduces the tangy flavor.
Can I use frozen bratwurst?
It is best to thaw brats before slow cooking for even cooking and better texture.
What beer works best in this recipe?
A light lager or German-style beer works well, but chicken broth is also delicious.
Can I add potatoes?
Yes. Baby potatoes can be added for a complete one-pot meal.
How do I make it less sour?
Add brown sugar, apples, or slightly rinse the sauerkraut before cooking.

Servings

Makes approximately 6 servings

Nutrition (Approx. Per Serving)

  • Calories: 520
  • Protein: 24g
  • Carbohydrates: 18g
  • Fat: 38g
  • Saturated Fat: 13g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 1350mg
  • Cholesterol: 95mg
  • Potassium: 520mg
    Nutritional values are estimates and may vary depending on bratwurst brand, ingredients, and serving size.

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