Northern Style Bratwurst

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This recipe is a take on Wisconsin Beer Brats. I've added in cabbage (you can use either red or green) into this recipe. You also have the option to add a bit of sauerkraut as well to make it a bit more briny. In either case, it's a very easy recipe and always tends to come out great! You can either serve them on a bun or just on their own. They are good either way!

Prep Time15 mins

Cook Time4 hrs

Total Time4 hrs 15 mins

Course: Lunch, Main Course

Cuisine: German American

Keyword: Beer Brats, Brats, Bratwurst, German, Tailgate, Wisconsin

Servings: people

Calories: 195kcal

Cost: $10

Equipment

Slow cooker
Knife
Frying Pan

Ingredients

1/2 head cabbage (green or red)
1 medium onion
1 can beer of your choice
4 larg deli style brats or one pack of Johnsonville or similar
2 tbsp butter
3 cloves garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Turn slow cooker to high heat and spray with no stick cooking spray
In a frying pan melt two tbsp of butter and add the brats. Cook on medium heat turning the brats periodically to brown on all sides.
While those are cooking, slice your onions and add to the bottom of the slow cooker
Next add your garlic. Cut it into slices lengthwise and add on top of onions.
Next, slice your cabbage into wedges and separate into shreds and add to the slow cooker.
Add in your salt and pepper.
Take the browned brats and add them to your slow cooker. Make sure to include all of the pan juices as this will give you some good flavor.
Next, pour the entire can (or bottle) of beer into the slow cooker.
Cover the slow cooker and cook on high heat for 4 hours. The brats will be very tender at this point and will be a great addition to a hot dog or actual brat bun. If you like your brats more chewy and less soft, turn them off after two hours.
NOTE: For some additionaly "brinyness", feel free to add 1/2 can or jar of saurkraut.

Nutrition