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Dijon Beer Brats

Dijon Beer Brats

Smothered in Onions and Red Cabbage

Bratwurst and beer have always been the best of buds.  That’s no exception when it comes to this easy-to-prepare German-style favorite, which gives everyone something more to root for come the Big Game.

2 pounds bratwurst, about 8 links

12 ounces beer (may use 2 teaspoons cider vinegar and 12 ounces water)

2 cups water

3 tablespoons whole-grain mustard

3 tablespoons light brown sugar

2 white onions, thinly sliced

1/2 head red cabbage, thinly sliced

Place bratwurst in a slow cooker and cover with remaining ingredients, tossing to combine.  

Set the cooker to LOW, cover, and let cook 6 hours.

Remove bratwurst, leave whole or cut into thick slices, and serve on a platter tossed together with the cooked onions and cabbage, or as a filling in hearty buns.

Make It Better

Browning the bratwurst and onions in an oiled skillet over high heat (or using the browning function of many modern slow cookers) before slow cooking will add an additional level of flavor to this dish.





This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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