Slow Cooker Beer Bratwurst with Onions & Peppers

 A Taste of Wisconsin Tradition

In Wisconsin, bratwurst is more than just a meal—it’s a ritual. Summer weekends meant smoky grills, cold beer, and laughter echoing through the backyard. This slow cooker version captures that spirit, making it easy to enjoy those nostalgic flavors any day of the week, rain or shine.

 

🧂 Ingredients

Category Ingredient Amount

Base Fresh bratwurst sausages 6

Sweet onions, sliced into half-moons 2 large

Bell peppers (mixed colors), sliced 3

Garlic, minced 3 cloves

Beer (German lager preferred) 1 bottle (12 oz)

Brown sugar 1 tablespoon

Seasoning Mix Kosher salt 1 teaspoon

Black pepper 1 teaspoon

Paprika 1 teaspoon

Caraway seeds (optional) ½ teaspoon

Crushed red pepper (optional) ¼ teaspoon

For Serving Hoagie rolls or pretzel buns, toasted As needed

Whole grain mustard To taste

Sauerkraut To taste

Additional caramelized onions Optional

Fresh parsley For garnish

 

🍽️ Instructions

Layer sliced onions and bell peppers in the bottom of a 6-quart slow cooker.

In a small bowl, mix all seasoning ingredients.

Place bratwursts on top of the vegetables.

Sprinkle seasoning mix and brown sugar evenly over the sausages.

Add minced garlic.

Pour beer around the edges of the cooker (avoid pouring directly over the brats).

Cover and cook:

LOW for 6–8 hours

HIGH for 3–4 hours

Ensure brats reach an internal temperature of 165°F.

Let rest for 5 minutes before serving.

Serve on toasted rolls with cooked vegetables and your favorite toppings.