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Brats and Sauerkraut go together as well as anything in this world. They were made to be eaten alongside each other.
If you’re imagining a grill in the backyard, smoky goodness, and steamy bowls of sauerkraut, guess what? You can get the same great brats and sauerkraut in a slow cooker.
This is a simple meal, hearty, and perfect for those times when you want a memorable meal without much fuss.
Plus, it’s one of those day recipes you can set and forget, letting the flavors mingle and develop while you go about your day.
Pairing brats with tangy sauerkraut adds the perfect zing that keeps your taste buds dancing on game day. Now, with this slow cooker method, you can enjoy that same taste with almost zero effort.
If you’re busy or just not in the mood to stand over a stove (pretty much how I always feel), this is the simple dinner solution.
In fact, this is a great meal for when you have friends over. If you don’t have a grill or it’s too cold for an open flame, this will save the day!
The combination of sweet apple and drained sauerkraut gives you that irresistible sweet-and-sour vibe. Save that recipe card. You’re gonna love these Brats and Sauerkraut!
Some of our other favorite BRAT RECIPES we have on our site include: Bacon Wrapped Bratwurst Sausage Sandwich, Slow Cooker Beer Brats Recipe with Onions, and Cheese Stuffed Bacon Wrapped Brats.
WHY THIS RECIPE WORKS:
- Set-and-Forget Cooking: Using a slow cooker means you can pile in your juicy bratwurst, sauerkraut, and seasonings, then walk away.
- Simple Ingredients, Big Flavor: With just a handful of groceries—brats, sauerkraut, some onions, and a few seasonings like caraway seed—you end up with a dish that tastes like it took hours on the open flame.
- Perfect for Busy Days: Whether you’re feeding a crowd or just want a no-stress dinner, this recipe is your friend.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Bratwurst (uncooked)
- Sauerkraut (drained)
- Sweet onion (sliced)
- Apple (preferably a sweet apple like Honeycrisp)
- Beer or chicken stock (some liquid to help it cook)
- Brown sugar
- Caraway seed
- Black pepper
- Vegetable oil
HOW TO MAKE BRATS AND SAUERKRAUT:
- In a large skillet over medium heat, add the oil once hot. Sear the brats on all sides in the oil, just looking for a char, not fully cooking them, 5-8 minutes.
- Take the brats out and set them on a plate.
- Add the onions to the pan and cook until softened and starting to brown, 8-10 minutes.
- Add the garlic, stir it in until fragrant, 30 seconds. Take off the heat.
- While the onions are cooking, add the sauerkraut, apple, beer, brown sugar, mustard, and caraway to a 6-quart slow cooker. Stir to combine.
- Add the seared brats to the slow cooked along with the onions and garlic.
- Place the lid on top and cook for 5-6 hours on low or 3-4 hours on high.
- Serve in buns as sandwiches if desired or as is!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO RINSE THE SAUERKRAUT?
Yes, it’s best to give it a quick rinse.
Rinsing helps reduce the strong sour taste, giving you a more balanced tangy sauerkraut that won’t overpower your brats.
Just drain it well, so your cooker doesn’t get soupy.
Then again, if you’re a fan of a really strong sauerkraut recipe, that’s up to you!
WHAT KIND OF APPLES ARE THE BEST TO USE?
Use baking apples, like Granny Smith or Honeycrisp.
A granny smith apple is a bit tart, while Honeycrisp is a bit sweeter—either one works.
The apple slices add a hint of sweetness and help balance the tang from the sauerkraut. It’s a bratwurst recipe for the ages!
ANY ADDITIONS?
Feeling adventurous? Of course you are! Here are some great options for you:
- Celery seed: Stir in a sprinkle if you love that distinct celery flavor in your sauerkraut.
- Spicy mustard: Drizzle on top for a tangy kick—like a deli favorite.
- Sliced bell peppers: Add color and sweetness to the sauerkraut mixture.
- Brown mustard: For an earthy, robust flavor that pairs well with brats.
- Beer brats approach: Soak your brats in extra beer for a few minutes before adding to the slow cooker—very “German flavors”!
- Fresh tomatoes: Dice them up if you want a splash of acidity beyond apples.
- Smoked paprika: A dash can bring a subtle smoky note to your bratwurst sausage.
- Italian sausage: If you don’t have brats, try this for a different spin—still yummy.
- Slight drizzle of honey: For those who like sweet-and-sour combos in their drained sauerkraut.
- Splash of apple cider: Intensifies the sweet apple vibe while adding a fruity aroma.
ANY SUBSTITUTIONS?
Need to tweak something? Check out these six quick swaps:
- Instant pot or pressure cooker if you prefer faster cooking times—just adjust the liquid and be sure to follow your cooker’s guidelines.
- Chicken stock in place of beer for a more family-friendly version—less “beer brats,” more lightly flavored brats.
- Olive oil or cooking spray if you’re out of vegetable oil.
- Turkey brats or even “veggie brats” if you’re cutting down on pork—still a hearty dish.
- Homemade sauerkraut if you’ve got the time, for extra bragging rights (but store-bought is fine, too!).
- No sugar: If you’re not a fan of sweet, skip the brown sugar for a super-savory experience.
HOW TO STORE:
Refrigerator:
Put leftovers in an airtight container and tuck it away in the fridge.
They’ll stay good for about 3 days.
Warm them up on the stove or microwave when you’re ready to eat—maybe with fresh buns for a second round?
Freezer:
Yes, you can freeze leftover brats and sauerkraut for up to 2 months.
The sauerkraut might lose some crunch, but the flavors will still be there.
Place them in a sturdy freezer-safe container or foil pan (wrapped in aluminum foil). Thaw overnight in the fridge before reheating on medium heat or in the microwave.
DANA’S TIPS AND TRICKS:
- Pre-Sear for Extra Flavor: Browning brats in a large skillet on medium heat before slow cooking helps lock in juices and gives that lightly golden brown outside.
- Pat Dry, Then Sear: If your brats are too wet, you won’t get a good sear. So pat them dry with a paper towel first—less splatter, more color.
- Use Fresh Onions: Sweet onions add a fantastic, subtle sweetness to the dish. Avoid substituting with onion powder—fresh is the key for that gentle onion flavor.
- Don’t Overcook: If you give brats too much cook time, they can dry out, even in a slow cooker. A little time is enough to get them fully cooked. Just check with an instant-read thermometer if you’re unsure.
- Try a Mix: If you love variety, toss in half brown mustard and half spicy mustard. Another layer of flavor without extra fuss.
- Serve with Good Bread: Whether you prefer hot dog buns, crusty rolls, or slices of sourdough, pairing these juicy bratwurst with the right bread makes the meal even better.
So there you have it— Brats and Sauerkraut that will make your whole family happy at dinner.
Try it out next time you want a hearty, comforting meal without a lot of effort, and get ready to savor every bite of bratwurst sausage goodness!
Slow Cooker Brats and Sauerkraut with Apples
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 5 bratwurst
- 1 large sweet onion thinly sliced
- 2 cloves garlic minced
- 16 ounces sauerkraut draind and rinsed
- 1 Honeycrisp apple peeled and diced
- 12 ounces lager beer
- 2 tablespoons light brown sugar packed
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon caraway seeds
Instructions
- In a large skillet over medium heat, add the oil once hot. Sear the brats on all sides in the oil, just looking for a char, not fully cooking them, 5-8 minutes.1 tablespoon vegetable oil, 5 bratwurst
- Take the brats out and set them on a plate.
- Add the onions to the pan and cook until softened and starting to brown, 8-10 minutes.1 large sweet onion
- Add the garlic, stir it in until fragrant, 30 seconds. Take off the heat.2 cloves garlic
- While the onions are cooking, add the sauerkraut, apple, beer, brown sugar, mustard, and caraway to a 6-quart slow cooker. Stir to combine.16 ounces sauerkraut, 1 Honeycrisp apple, 12 ounces lager beer, 2 tablespoons light brown sugar, 1 tablespoon whole-grain mustard, 1/2 teaspoon caraway seeds
- Add the seared brats to the slow cooked along with the onions and garlic.
- Place the lid on top and cook for 5-6 hours on low or 3-4 hours on high.
- Serve in buns as sandwiches if desired or as is!
Notes
- Pre-Sear for Extra Flavor: Browning brats in a large skillet on medium heat before slow cooking helps lock in juices and gives that lightly golden brown outside.
- Pat Dry, Then Sear: If your brats are too wet, you won’t get a good sear. So pat them dry with a paper towel first—less splatter, more color.
- Use Fresh Onions: Sweet onions add a fantastic, subtle sweetness to the dish. Avoid substituting with onion powder—fresh is the key for that gentle onion flavor.
- Don’t Overcook: If you give brats too much cook time, they can dry out, even in a slow cooker. A little time is enough to get them fully cooked. Just check with an instant-read thermometer if you’re unsure.
- Try a Mix: If you love variety, toss in half brown mustard and half spicy mustard. Another layer of flavor without extra fuss.
- Serve with Good Bread: Whether you prefer hot dog buns, crusty rolls, or slices of sourdough, pairing these juicy bratwurst with the right bread makes the meal even better.
Nutrition
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