Ingredients:
1 package brats (usually comes 5 to a pack)
2 tbsp butter
2 cups sauerkraut, do not drain
1 red onion, sliced
1 bottle of beer (smoked rye lager, if you can find it)
3 tsp. of ground mustard
2 tbsp. Brown sugar
Hoagie buns
Directions:
In a multi-function slow cooker set to sear, melt 1 tablespoon of the butter. Sear the brats until brown for 3 minutes on each side. (If you don’t have that option, just do it in a skillet and then add to the crock.
Now add the sauerkraut and it’s liquid to the slow cooker. Pour in the beer, and add the sliced onions.
Add the brown sugar and mustard.
Press the sausages down into the sauerkraut and liquid to let them know who is the boss (Tony Danza).
Add the lid and cook on high for 4 hours, or until the internal temperature is 160F+.
Use a slotted spoon and load up your buns (and any condiments you dog).(Try a toasted bun, spread with apple butter, and dijon mustard.)
EAT IT!
