Description

Ever craved a hearty, flavorful sandwich that brings together smoky sausage and tangy sauerkraut with a touch of sweetness? Brats with Sauerkraut is the perfect answer! This slow-cooker dish combines juicy bratwurst with a zesty mix of sauerkraut, apples, and bacon, all nestled in soft brat buns

Ingredients

To make Brats with Sauerkraut, you’ll need ingredients that create a savory, tangy-sweet combination. Here’s what you need and why each one matters:

Uncooked Bratwurst Links (8 oz): Juicy, flavorful pork sausages that are the star of the dish, perfect for slow cooking.
Sauerkraut (½ can, rinsed and well drained): Adds a tangy, fermented flavor that pairs beautifully with the brats. Rinsing reduces saltiness.
Apples (2 medium, peeled and chopped): Provide sweetness and a soft texture that balances the sauerkraut’s tang.
Bacon (3 strips, cooked and crumbled): Brings a smoky, savory depth to the mixture.
Brown Sugar (¼ cup, packed): Enhances sweetness, complementing the apples and balancing the sauerkraut’s acidity.
Onion (½ tsp, chopped): Adds a mild, savory flavor that deepens the mixture.
Ground Mustard (1 tsp): Adds a sharp, tangy kick that ties the flavors together.
Brat Buns (8, split): Soft, sturdy buns that hold the brats and sauerkraut mixture without falling apart.

Substitutions and Variations

Bratwurst: Swap with turkey or chicken sausage for a lighter option, or use vegan sausages for a plant-based version.
Sauerkraut: Use homemade sauerkraut or try kimchi for a spicier, funkier twist.
Apples: Substitute with pears for a different sweet note, or use unsweetened applesauce (½ cup) for a smoother texture.
Bacon: Replace with smoked turkey bacon, pancetta, or omit for a vegetarian version (add ½ tsp smoked paprika for smokiness).
Brown Sugar: Use maple syrup, honey, or a sugar substitute like stevia for a different sweetness level.
Buns: Swap brat buns for pretzel buns, hot dog buns, or gluten-free buns for dietary needs

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Instructions

Prepare the Slow Cooker:
- Place 8 uncooked bratwurst links in a 5-quart slow cooker, arranging them in a single layer if possible.
- Tip: No need to prick the sausages; keeping them intact retains their juices during cooking.
Mix the Sauerkraut Topping:
- In a large bowl, combine ½ can rinsed and well-drained sauerkraut, 2 peeled and finely chopped medium apples, 3 cooked and crumbled bacon strips, ¼ cup packed brown sugar, ¼ cup finely chopped onion, and 1 tsp ground mustard.
- Stir until well mixed.
- Tip: Drain the sauerkraut thoroughly to avoid a soggy mixture, and chop apples finely for even cooking.
Add Topping to Slow Cooker:
- Spoon the sauerkraut mixture evenly over the bratwurst in the slow cooker, covering them as much as possible.
- Tip: Spread the mixture gently to ensure the brats are nestled in the topping for maximum flavor.
Cook the Brats:
- Cover and cook on low for 6–8 hours, until a thermometer inserted in the sausage reads at least 160°F.
- Tip: Check at 6 hours to avoid overcooking; slow cookers vary. The sausages should be juicy and the sauerkraut mixture tender.
Serve:
- Place each brat in a split brat bun.
- Using a slotted spoon, top each brat with the sauerkraut mixture, letting excess liquid drain to keep the buns from getting soggy.
- Tip: Serve immediately for the best texture, and offer extra sauerkraut mixture on the side for those who want more.