Slow-Cooker Beer Brats
From Cook's Country
For those times when tailgating isn’t an option, we wanted traditional beer brats from the slow cooker. When it came to beer, clean, light American lager was the winner—other brews turned bitter after hours of cooking. Microwaving sliced onions with soy sauce and sugar means they’re tender and sweet by the time they come out of the cooker, and waiting until the end to stir in the sauerkraut preserves its tang. Gentle cooking proved essential to keeping the brats moist, so we elevate them above the simmering liquid on a raft of onions; as a bonus, this helps the casings keep their snap.
Light-bodied American lagers, such as Budweiser, work best for this recipe. Standard-size hot dog buns will be too small for the brats, so buy larger hoagie rolls.
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