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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 8 |
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Received this in an email and want to save where I can find it later. Brats and onions slow-cooked 6-8 hours with beer; sauerkraut is stirred into onions at the end to keep it crisp. Ingredients:
1 lb onion, sliced into 1/4-inch-thick rings |
1/4 cup soy sauce |
2 tablespoons packed brown sugar |
2 1/2 lbs bratwursts (10 sausages) |
3 cups beer (budweiser or other light am. lager recommended) |
1/4 cup dijon mustard, plus extra for serving |
1/2 teaspoon caraway seed |
1 cup sauerkraut |
10 hoagie rolls |
Directions:
1. Combine onions, soy sauce, and sugar in bowl and microwave until just softened, about 5 minutes, stirring halfway through cooking. Spread onions and their liquid in bottom of slow cooker. Arrange bratwursts in single layer on top of onions.
2. Whisk beer, mustard, and caraway seeds together in bowl and add to slow cooker. Cover and cook until bratwursts are tender, 6 to 8 hours on low or 4 hours on high.
3. Transfer bratwursts to platter and tent loosely with aluminum foil. Stir sauerkraut into onion mixture in slow cooker and let sit until warmed through, about 5 minutes. Strain onion-sauerkraut mixture through colander, discarding liquid, and transfer to serving bowl. Serve bratwursts on rolls, topped with onion-sauerkraut mixture and mustard.
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