Slow Cooker Beer Bratwurst with Onions & Peppers
There’s nothing quite as comforting as walking into a home filled with the savory aroma of bratwurst slowly simmering in beer and spices. This slow cooker twist on a timeless beer garden favorite delivers all the hearty flavor without the extra work. Whether you’re a Midwesterner at heart or simply craving a taste of it, this dish brings the essence of backyard gatherings straight to your table.
A Taste of Wisconsin Tradition
In Wisconsin, bratwurst isn’t just food—it’s a way of life. Summer weekends were built around smoky grills, ice-cold beer, and the sound of laughter carrying through the neighborhood. This easy slow cooker version preserves that tradition, capturing the nostalgic flavors of the season and making them accessible any time of year—rain or shine, weekday or weekend.
Ingredients
Base
6 fresh bratwurst sausages
2 large sweet onions, thinly sliced into half-moons
3 bell peppers (mixed colors), sliced into strips
3 garlic cloves, finely minced
1 bottle (12 oz) beer — preferably a crisp German lager
1 tablespoon light brown sugar
Seasoning Mix
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika (sweet or smoked)
½ teaspoon caraway seeds (optional, for classic flavor)
¼ teaspoon crushed red pepper flakes (optional, for heat)
For Serving
Toasted hoagie rolls or soft pretzel buns, as needed
Whole grain mustard, to taste
Sauerkraut, to taste
Extra caramelized onions (optional)
Fresh parsley, for garnish
Instructions
Prepare the base
Spread the sliced onions and bell peppers evenly across the bottom of a 6-quart slow cooker.
Season
In a small bowl, combine the salt, pepper, paprika, caraway seeds (if using), and crushed red pepper.
Layer the brats
Place the bratwursts directly on top of the vegetables. Sprinkle the seasoning mixture and brown sugar evenly over the sausages. Scatter the minced garlic across the top.
Add the beer
Slowly pour the beer around the edges of the slow cooker, taking care not to pour directly onto the brats so the seasonings stay in place.
Cook low and slow
Cover with the lid and cook:
- On LOW: 6–8 hours
- On HIGH: 3–4 hours
Cook until the bratwursts are tender, juicy, and have reached an internal temperature of 165°F.
Rest and serve
Once cooked, let the brats rest for about 5 minutes to lock in their juices. Serve them on toasted hoagie rolls or pretzel buns, topped with the softened peppers and onions from the pot. Add mustard, sauerkraut, extra caramelized onions, or fresh parsley as desired.