Slow Cooker Brats with Apple-Sauerkraut & Bacon

Introduction & Inspiration

Get ready for a truly satisfying and incredibly easy way to enjoy bratwurst, all thanks to the magic of your slow cooker! These Slow Cooker Brats are simmered to tender perfection with a wonderfully unique and flavorful topping made from tangy sauerkraut, sweet chopped apples, smoky crumbled bacon, rich brown sugar, savory onion, and a hint of ground mustard. It’s a fantastic combination of sweet, savory, tangy, and smoky notes that will have everyone coming back for more.

My inspiration for this recipe comes from loving the classic pairing of brats and sauerkraut but wanting to elevate it with a few extra layers of flavor and texture, all while keeping the preparation super simple. The slow cooker does an amazing job of tenderizing the bratwurst and allowing all the topping ingredients to meld together beautifully.

This dish is perfect for Oktoberfest celebrations (anytime of year!), game day gatherings, easy weeknight dinners, or potlucks. Piled into soft brat buns, it’s a hearty and delicious meal. It is a perfect slow cooker recipe.

Nostalgic Appeal / Comfort Factor

Bratwurst and sauerkraut is a classic pairing with deep roots in German and Central European cuisine, holding a strong nostalgic appeal for many. It evokes feelings of festive Oktoberfests, cozy pubs, family cookouts, and hearty, satisfying comfort food. The addition of apples and bacon adds familiar, beloved American comfort notes.

This recipe takes those comforting elements and combines them in a wonderfully flavorful slow-cooked dish. The aroma of the brats simmering with the sweet and tangy sauerkraut mixture is incredibly inviting. It’s a dish that feels both traditional and excitingly flavorful.

Making these slow cooker brats feels like preparing a hearty, home-style feast with minimal effort. A perfect comfort food dish.

Homemade Focus (Easy Topping Blend & Slow Cooking)

While this recipe conveniently uses canned sauerkraut, the homemade focus shines through in the creation of the unique and flavorful topping mixture and the slow cooking process itself. You’re chopping fresh apples and onions, cooking and crumbling bacon (if not using pre-crumbled), and blending these with the sauerkraut, brown sugar, and mustard to create a distinctive sweet, savory, and tangy topping from scratch.

The slow cooking method allows the uncooked bratwurst to gently cook through while absorbing the flavors of this homemade topping, resulting in incredibly tender and flavorful sausages. You control the balance of flavors in the topping.

It’s about taking simple, accessible ingredients and transforming them through thoughtful homemade preparation and the magic of slow cooking into a truly satisfying and delicious meal. The homemade topping blend is key.

Flavor Goal

The primary flavor goal is tender, juicy bratwurst infused with and topped by a complex mixture that is tangy (sauerkraut, mustard), sweet (apple, brown sugar), smoky/salty (bacon), and savory (onion).

The bratwurst should be cooked through and succulent. The sauerkraut, after slow cooking with the other ingredients, should be tender and its sharpness mellowed and balanced by the sweetness of the apples and brown sugar. The apples should soften and contribute fruity sweetness, while the bacon adds smoky depth and salty crunch. The ground mustard should provide a subtle tangy kick.

The overall experience, especially when served in a bun, should be a delightful harmony of savory sausage and a rich, flavorful, sweet-tangy-smoky sauerkraut and apple topping. A perfect balance between flavour and texture.

Ingredient Insights

• Uncooked Bratwurst Links: The star protein. About 8 links (typically 1.5-2 lbs total). Do not pre-cook them; they cook in the slow cooker.
• Canned Sauerkraut (Rinsed and Well Drained): Provides the essential tangy, fermented cabbage flavor. Rinsing and draining well is crucial to remove excess briny liquid and control the overall sourness and saltiness of the dish. (14-ounce can).
• Medium Apples (Peeled and Finely Chopped): Add natural sweetness and a soft texture that complements the sauerkraut and brats. Tart-sweet apples like Gala, Fuji, or Honeycrisp work well. (2 medium).
• Cooked Bacon Strips (Crumbled): Provide smoky, salty flavor and a pleasant textural contrast. Cook until crisp, drain, and crumble.
• Packed Brown Sugar: Adds molasses-rich sweetness to balance the tangy sauerkraut and complement the pork.
• Finely Chopped Onion: Contributes aromatic sweetness and savory depth to the topping mixture.
• Ground Mustard (Dry Mustard Powder): Adds a sharp, tangy spice note that enhances the overall flavor profile.
• Brat Buns (Split): For serving the cooked brats and topping.
• Green Onions (Thinly Sliced, Optional Garnish): Adds a pop of fresh color and mild onion flavor.
• (No extra liquid like broth is added): The moisture will come from the brats, sauerkraut, apples, and onion.

Essential Equipment

• 5-quart Slow Cooker (Crockpot): The recipe specifies this size. Needs to be greased.
• Large Mixing Bowl: For combining the sauerkraut topping ingredients.
• Knife & Cutting Board: For chopping apples, onion, bacon (if needed), green onions.
• Peeler: For apples.
• Skillet (Optional): If you need to cook the bacon fresh.
• Measuring Cups & Spoons:
• Slotted Spoon: For serving the topping.
• Tongs: For handling brats.

Ingredients

(Original recipe yields 8 servings – likely 1 brat + topping per serving)

Brats & Sauerkraut Topping:

• ▢ 8 uncooked bratwurst links
• ▢ 1 can (14 ounces) sauerkraut, rinsed and well drained
• ▢ 2 medium apples, peeled and finely chopped
• ▢ 3 bacon strips, cooked crisp and crumbled
• ▢ 1/4 cup packed brown sugar
• ▢ 1/4 cup finely chopped onion
• ▢ 1 teaspoon ground mustard
• ▢ (Optional: Salt and pepper to taste for brats before layering, though brats & bacon are salty)

For Serving:

• ▢ 8 brat buns, split
• ▢ Thinly sliced green onions (optional garnish)

Step-by-Step Instructions

1. Prepare Sauerkraut Topping Mixture:

• Ensure your sauerkraut is thoroughly rinsed under cold water and then squeezed very well to remove as much excess liquid as possible. This is key to preventing a watery result.
• Peel, core, and finely chop the apples. Cook and crumble the bacon (if not using pre-crumbled). Finely chop the onion.
• In a large mixing bowl, combine the rinsed and well-drained sauerkraut, finely chopped apples, crumbled cooked bacon, packed brown sugar, finely chopped onion, and ground mustard.
• Stir these ingredients together until everything is well combined.

2. Layer Brats and Topping in Slow Cooker:

• Lightly grease the insert of your 5-quart slow cooker if desired (though often not strictly necessary if brats have some fat).
• Place the uncooked bratwurst links in the bottom of the slow cooker. You can arrange them in a single layer if possible, or overlap slightly if needed. (Optional: Season brats lightly with salt and pepper here, being mindful of salt in bacon/sauerkraut).
• Spoon the prepared sauerkraut, apple, and bacon mixture evenly over the top of the bratwurst in the slow cooker.

3. Slow Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting until a thermometer inserted into the center of a sausage reads 160°F (71°C) and the brats are cooked through and tender. This typically takes 6-8 hours.

4. Serve:

• Once cooked, the brats will be tender and the topping fragrant and softened.
• To serve, split the brat buns. Place one cooked bratwurst link into each bun.
• Using a slotted spoon (to drain off excess liquid from the slow cooker), generously top each brat with the warm sauerkraut, apple, and bacon mixture from the slow cooker.
• Sprinkle with thinly sliced green onions, if desired.
• Serve immediately and enjoy your delicious Slow Cooker Brats and Sauerkraut!

Troubleshooting

• Brats Dry/Tough: Unlikely in a slow cooker if using standard pork brats and cooked on LOW, but could happen if cooked excessively long beyond tenderness or if using very lean turkey brats. Ensure they reach 160°F but aren’t overcooked past the point of tenderness.
• Topping Too Watery: Sauerkraut or apples released a lot of liquid, or sauerkraut wasn’t drained well enough. Rinsing AND thoroughly draining/squeezing sauerkraut is crucial. If very watery at the end, you could serve topping with a slotted spoon, or remove lid and cook on HIGH for last 20-30 mins to reduce liquid (watch carefully).
• Topping Too Sour: Sauerkraut brand was particularly tart, or preference is for sweeter. Ensure sauerkraut is rinsed. Could increase brown sugar slightly next time.
• Topping Too Sweet: Used very sweet apples or too much brown sugar for preference. Balance with the tang of mustard.
• Flavor Bland: Ensure good quality, flavorful bratwurst. Taste topping mixture (before adding to raw brats) and adjust seasonings if needed (more mustard, a pinch of black pepper).

Tips and Variations

• Rinse & Drain Sauerkraut: This is a very important step to control saltiness and sourness, and to prevent the dish from being too watery. Squeeze it well!
• Bratwurst Choice: Use your favorite uncooked bratwurst – classic pork, beer brats, or even spicy varieties would work.
• Apple Type: Use apples that hold their shape reasonably well when cooked but still soften, like Gala, Fuji, Honeycrisp, or Braeburn.
• Sear Brats First (Optional): For deeper color and flavor on the brats themselves, you can briefly brown them in a skillet before adding them to the slow cooker. This is an extra step not in the original recipe.
• Add Caraway Seeds: A teaspoon of caraway seeds mixed into the sauerkraut topping is a classic German pairing.
• Different Sweetener: Maple syrup could substitute for some of the brown sugar for a different flavor.
• Spice it Up: Add a pinch of red pepper flakes to the sauerkraut mixture.
• No Buns? Serve the brats and topping over mashed potatoes or alongside roasted potatoes.

Serving and Pairing Suggestions

• Serve Hot in Buns: The classic way! Toasting the buns lightly is always a nice touch.
• Potluck Favorite: Easy to transport in the slow cooker (if it has a locking lid) and keep warm on the WARM setting.
• Game Day / Oktoberfest: Perfect fare for festive, casual gatherings.
• Classic Sides: Potato salad, German potato salad, soft pretzels with mustard, or a simple green salad.
• Beer Pairing: Pairs wonderfully with German lagers, pilsners, or an Oktoberfest Märzen.

Nutritional Information

(Note: Estimated, per serving with bun and topping. Highly variable based on specific bratwurst brand (fat/sodium content), bun size, and bacon fat.)

• Calories: 450-650+
• Fat: 25-40g+
• Saturated Fat: 8-15g+
• Cholesterol: 60-90mg+
• Sodium: 1000-1500mg+ (Bratwurst, sauerkraut, bacon are high in sodium)
• Total Carbohydrates: 35-50g+ (Bun, apple, brown sugar contribute)
• Dietary Fiber: 3-5g+
• Sugars: 15-25g+ (from apple, brown sugar, bun)
• Protein: 15-25g+

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Recipe Summary and Q&A

Summary: These Slow Cooker Brats with Apple-Sauerkraut & Bacon feature uncooked bratwurst links placed in a 5-quart slow cooker. A topping mixture is made by combining rinsed and well-drained sauerkraut, finely chopped peeled apples, crumbled cooked bacon, packed brown sugar, finely chopped onion, and ground mustard. This mixture is spooned over the bratwurst. The dish is then cooked covered on LOW for 6-8 hours until the bratwurst is tender and cooked through (160°F). The cooked brats are served in split buns, topped with the sauerkraut mixture and an optional garnish of thinly sliced green onions.

Q&A:

• Q: Do I need to add any liquid to the slow cooker?
  • A: No, this recipe does not call for adding any extra liquid like broth or water. The bratwurst, sauerkraut (even when drained), apples, and onion will release sufficient moisture during the long, slow cooking process to cook the brats and create a flavorful topping.
• Q: Can I use pre-cooked bratwurst?
  • A: This recipe is designed for uncooked bratwurst links, which cook through slowly and absorb the flavors of the topping. If using pre-cooked brats, the cooking time would need to be significantly reduced (perhaps 1-2 hours on LOW, just to heat through and meld flavors), and the texture might be different.
• Q: Why do I need to rinse and drain the sauerkraut?
  • A: Canned or jarred sauerkraut is packed in a very tangy, salty brine. Rinsing it removes some of this excess saltiness and assertive sourness, allowing the other flavors (apple, brown sugar, bacon, mustard) to come through more clearly and creating a more balanced topping. Draining well prevents the dish from becoming too watery.
• Q: Can I cook this on HIGH if I’m short on time?
  • A: While many slow cooker recipes offer a HIGH option (usually halving the LOW time), for sausages like bratwurst, cooking them low and slow generally yields the most tender and flavorful results, allowing them to cook through gently without bursting or becoming tough. If you must use HIGH, aim for 3-4 hours and check internal temperature carefully.