Slow Cooker Beer Brats (or Italian Sausages)


Slow Cooker Beer Brats

I’m not going to lie.  I was skeptical when my sister told me about Slow Cooker Beer Brats.  I’m not a fan of beer and the thought of cooking a brat in it didn’t sound too good.

But she said they turn out so flavorful – not tasting like beer, but just so good.  The fact that they cook in the slow cooker was a plus for me too.  I love a good slow cooker recipe!

So I tried them and my sister was right.  You’ve got to make these!

We topped them with ketchup, mustard, diced onion, mild banana peppers.  I was out of relish or we would have added that too.  These brats can handle a lot of toppings.

One thing that surprised me is how the brats browed during the cook time.  I didn’t expect that since they were cooking partially submerged in the beer.

This recipe couldn’t be easier since it has only two basic ingredients.  This is summer cooking at its simplest – 2-minute prep, the slow cooker doesn’t heat up your house, go have fun while it cooks – my kind of recipe!

Here’s what you’ll need:  

As I loaded this ingredient photo into the post, I realized I didn’t use brats.  I used mild Italian sausages.  Good grief!  I meant to buy Johnsonville brats and thought that’s what I’d picked up.  The bottom line is the sausages were great.  Brats will be great too.  I’m always saying to use what you’ve got, what your family likes or what works for you.  However, usually when I substitute in a recipe I know I’m doing it.  This time we ate the meal and I still didn’t realize I’d bought a different meat than I’d intended.

Beer Brats ingredients

Slow Cooker Beer Brats
  • 1-2 lbs. Fresh brats or Italian sausages
  • 1 can beer
  1. Place meat in slow cooker.
  2. Pour beer over sausages.
  3. Cook on low for 5-6 hours.


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  1. Why bother with slow cooker. Brats are made for a grill. ( even George Formans)
    1. Boil brats
    2. Grill brats
    3. Enjoy better brats.
    20 min total

    • I often grill them. This is a different flavor though and perfect for times when grilling doesn’t make sense (rainy days, winter etc)

  2. Great idea, Tiffany, for our blustery Minnesota winters! Now Brats don’t have to be just a summer meal! We could also put them under a hot broiler for a short time to get the charred effect (after the slow cooker).

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