by Jess M
This time of year always has me yearning for some nice, heavy, delicious German food. And some nice, heavy, delicious German beer to go with it. So, with football on the TV (Baltimore Ravens!), I wanted something easy and fairly hands-off. I didn’t want to spend my Sunday standing over a pot frying schnitzel.
Last week we made Cook’s Country’s Slow-Cooker Beer Brats. The recipe is pretty simple and doesn’t require a whole lot of prep work. Onions and brats go in the crock pot with a simple mustard mixture and beer. At the end you remove the brats and heat up some sauerkraut. The Test Kitchen recommends you use a light-bodied American lager, but we used a heavier Marzen beer for fuller flavor.
After 4 hours on high, by halftime we were enjoying brats with sauerkraut and mustard and a side of soft pretzels.
(Photo from: Cook's Country)
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