Sear the brats. Dump everything in the crockpot. Pour a beer over the top. Go live your life for 8 hours. Come back to a meal that tastes like you tried WAY harder than you actually did…. (Sauerkraut + potatoes + mustard seeds + caraway + a whole beer situation = FLAVOR CITY.)
Why You Should Sear Brats First
Listen, the slow cooker does most of the heavy lifting here, but the sear is doing the REAL work. That golden-brown crust is the Maillard reaction at work, building deep, savory flavor that eight hours of braising cannot replicate alone.
Searing also firms up the casing, which matters more than you think. After 8 hours in liquid, an unseared brat can split open and leak all those good juices into the sauerkraut (sad!). A quick sear locks the casing tight so the brat holds its shape and stays JUICY inside.
One more thing…. those browned bits stuck to the pan? Scrape them into the slow cooker. Free flavor, zero extra effort.
Best Beer for Beer Brats
- Reach for a German-style LAGER, not an IPA or stout…. the malt-forward, mild flavor lets the bratwurst and caraway shine through!
- Look for brands like Yuengling Traditional Lager, Shiner Bock, or Paulaner Helles…. anything crisp and clean works beautifully.
- AVOID hoppy beers, dark beers, or anything with strong coffee or chocolate notes…. they’ll overpower the whole crockpot.
- Flat beer? Totally fine here! It’s going to slow cook for 8 hours anyway, so the carbonation matters zero.
- Cooking-only beer? YES, absolutely use it! No judgment, no waste.
Pick a lager you actually enjoy drinking… because anything simmering in that crockpot for hours is going to leave its mark on every single bite. Cheap, cheerful, and reliable wins this game…. trust me on that one!
What to Serve with Beer Brats
Go full German beer hall. Think tangy, crunchy, and built to soak up all that lager goodness.
- Soft pretzel rolls or crusty rye (MANDATORY for sauce-dipping purposes)
- Grainy mustard and warm beer cheese for dunking
- Apple and cabbage slaw with a sharp vinegar dressing
- Cucumber salad tossed with dill and plenty of sour cream
- Grilled corn brushed with butter and flaky salt
- Pickle spears or quick-pickled red onions on the side
Let the brats stay the star. Your sides should back them up…. not steal the show with fussy flavors or weird sweetness.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get BETTER overnight (seriously, the sauerkraut soaks into everything).
Freeze the bratwurst and potatoes separately from the sauerkraut in freezer bags for 2-3 months. Squeeze out air and label with the date so you don’t forget what it is later.
Reheat on the stovetop over medium-low heat with a splash of beer or broth to keep brats juicy. Microwave works in a pinch, just cover loosely and heat in 60-second bursts, stirring between rounds.
Slice the brats BEFORE reheating so they warm up faster. Bonus: pan-fry leftover potatoes in a hot skillet with a drizzle of oil for a crispy edge.
Related Recipes
- Sloppy Joe Hawaiian Roll Sliders
- German Potato Salad with Capers
- Hawaiian Chicken Sloppy Joes
- Crockpot Shrimp Boil
- Sausage Baked Mostaccioli with Spinach
- Crockpot Baked Ziti With Ground Turkey
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-2000
- Protein: 60-75 g
- Fat: 100-120 g
- Carbohydrates: 100-120 g
Ingredients
For the main dish:
- 5 plain pork bratwurst links
- 1 lb sauerkraut
- 1 lb small golden potatoes, halved
- 2 small yellow onions, sliced
- 1 (12 oz) german-style lager
For the seasoning:
- 4 bay leaves
- 5 garlic cloves, peeled and smashed
- 1/2 tbsp mustard seeds
- 1/2 tbsp caraway seeds
Step 1: Brown the Bratwurst
- 5 plain pork bratwurst links
- a little oil for the skillet (not listed, but a tiny splash is needed)
Heat a lightly oiled cast iron skillet over medium heat until hot.
Add the pork bratwurst links and sear them, turning occasionally, until they are browned on all sides.
Once evenly browned, remove the bratwursts from the skillet and set them aside for the next step.
Step 2: Assemble the Crockpot Ingredients
- 1 lb sauerkraut
- 1 lb small golden potatoes, halved
- 2 small yellow onions, sliced
- 4 bay leaves
- 5 garlic cloves, peeled and smashed
- 1/2 tbsp mustard seeds
- 1/2 tbsp caraway seeds
- 5 seared pork bratwurst links (from Step 1)
- 1 (12 oz) German-style lager
In a slow cooker, layer the sauerkraut, halved golden potatoes, and sliced yellow onions.
Sprinkle in the bay leaves, peeled and smashed garlic cloves, mustard seeds, and caraway seeds.
Gently nestle the browned bratwursts from Step 1 into the sauerkraut mixture.
Pour the German-style lager evenly over everything to ensure the ingredients are well-moistened.
Step 3: Simmer Until Tender
Cover the slow cooker and cook on low heat for 8 hours, or until the potatoes are tender and the bratwursts are cooked through and juicy.
I like to let the dish rest with the lid off for just a few minutes before serving; this allows the flavors to settle and meld beautifully.
Tender Crockpot Beer Brats
Ingredients
Method
- Heat a lightly oiled cast iron skillet over medium heat until hot. Add the pork bratwurst links and sear them, turning occasionally, until they are browned on all sides. Once evenly browned, remove the bratwursts from the skillet and set them aside for the next step.
- In a slow cooker, layer the sauerkraut, halved golden potatoes, and sliced yellow onions. Sprinkle in the bay leaves, peeled and smashed garlic cloves, mustard seeds, and caraway seeds. Gently nestle the browned bratwursts from Step 1 into the sauerkraut mixture. Pour the German-style lager evenly over everything to ensure the ingredients are well-moistened.
- Cover the slow cooker and cook on low heat for 8 hours, or until the potatoes are tender and the bratwursts are cooked through and juicy. I like to let the dish rest with the lid off for just a few minutes before serving; this allows the flavors to settle and meld beautifully.
Article says to add beer at last hour. But directions state to add at beginning of cooking. Which is it?