Texas Slow Cooker: 125 Recipes for the Lone Star State's Very Best Dishes, All Slow-Cooked to Perfection by Cheryl Jamison

Author:Cheryl Jamison [Jamison, Cheryl]
Language: eng
Format: azw3
Publisher: Harvard Common Press
Published: 2017-10-01T04:00:00+00:00

BRATS AND KRAUT

YIELD: SERVES 6 OR MORE | COOKING TIME: 21/2 TO 31/2 HOURS ON LOW, CAN BE HELD ON WARM FOR SEVERAL HOURS

Brats are the quintessential football food, whether tailgating or at home in the TV room. But heck, they are perfect for cheering on the Spurs or Mavericks and the Rangers and Astros, too. Just leave the brats and kraut in the slow cooker and let everyone help themselves. Don’t forget the buns or rolls to turn them into sumptuous sandwiches. Serve more mustard on the side.

1 tablespoon plus 1 teaspoon (20 ml) vegetable oil (divided)

12 ounces (340 g) sauerkraut, drained

1 large onion, sliced in half and then cut into thin half-moons

1 dozen uncooked (fresh) bratwurst

1/4 cup (84 g) coarse-ground hearty mustard

1 tablespoon (15 g) packed brown sugar

1 tablespoon plus 1 teaspoon (20 ml) soy sauce or 2 teaspoons (10 ml) Maggi sauce

1/2 teaspoon caraway seeds

1 beer (12 ounces, or 355 ml), preferably a lager such as Shiner Premium

Sturdy buns or rolls, split

1 Grease the inside of the slow cooker with about 1 teaspoon of the oil. Place sauerkraut in the slow cooker.

2 Warm the rest of the oil in a medium skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Scrape onion into the slow cooker. Nestle the brats over the onions and kraut. Add the mustard, brown sugar, soy sauce, caraway seeds, and beer. Cover and cook for 21/2 to 31/2 hours on low.

3 With tongs, serve a brat and some of the kraut mixture on a bun, and repeat.

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