BBQ Brats

Name: BBQ Brats
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 servings.
Ingredients: 10 uncooked bratwurst links; 1 bottle (12 ounces) beer or 1-1/2 cups chicken broth; 1 cup ketchup; 1 cup honey barbecue sauce; 10 hot dog buns, split; Spicy brown mustard

In Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. —Jessica Abnet, DePere, Wisconsin

Ingredients

10 uncooked bratwurst links
1 bottle (12 ounces) beer or 1-1/2 cups chicken broth
1 cup ketchup
1 cup honey barbecue sauce
10 hot dog buns, split
Spicy brown mustard

Directions

Grill bratwursts, covered, on an oiled rack over medium heat or broil 4 in. from heat 10 minutes, turning frequently. Transfer to a 5-qt. slow cooker.
In a large bowl, mix the beer, ketchup and barbecue sauce; pour over the bratwursts. Cook, covered, on low until cooked through, 3-4 hours. Place bratwursts on buns. Serve with mustard and, if desired, cooking liquid.

Nutrition Facts

1 serving: 480 calories, 27g fat (9g saturated fat), 64mg cholesterol, 1659mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 16g protein.

Originally published as BBQ Brats in Taste of Home Everyday Slow Cooker & One Dish Recipes 2016

Reviews

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Average Rating:

scotland1

Jun 10, 2019

My older brother made this for the Memorial Day. Yummy. I mean yummy.
LindaS_WI

Jul 19, 2018

I thought this was a fun twist on our usual summer bratwurst cookout. Typically, we grill them and then put them in a beer bath but I thought I'd try something new for our annual family potluck. I'll be honest, there were two people who were upset I didn't make the same recipe we've made for over 50 years but everyone else loved them. It's a great way to not have to man the grill when everyone is over and having fun.
Stephanie

Jun 21, 2018

I love bratwurst and I decided to make them different from the beer, garlic, onion, sautee and grill method I always use but this is not the way to do it. I did not care for the taste or texture of this recipe. I think I'll stick with my tried-and-true method.