Slow Cooker Caramelized Onion Beer Brats

Slow Cooker Caramelized Onion Beer Brats are a pleasant fusion of German and Midwestern American cuisine, ideal for any gathering the place remedy meals is on the menu. The dish is a nod to the wealthy bratwurst traditions delivered over with the aid of German immigrants, which have in view that been ingrained in the culinary material of the Midwest. This recipe is designed for ease and depth of taste – the sluggish cooker works its magic, melding the onions, brats, and beer into a succulent, richly flavorful meal. Embracing the simplicity of the sluggish cooker potential you are free to revel in the organisation of your visitors or the amusement of your day besides standing watch over the stove. This dish is an brilliant desire for all of us searching to serve up a hearty, crowd-pleasing meal with minimal fuss.

INGREDIENTS

•  6 bratwurst sausages
•  three massive yellow onions, thinly sliced
•  two tablespoons unsalted butter
•  1 teaspoon brown sugar
•  1 teaspoon salt
•  1 teaspoon freshly floor black pepper
•  four cloves garlic, minced
•  12 oz beer (preferably a German-style lager or a wealthy ale)
•  1 tablespoon Worcestershire sauce
•  Optional: 1 teaspoon caraway seeds for introduced flavor
•  For serving: Sturdy brat buns or hoagie rolls

INSTRUCTIONS

1. In a skillet over medium heat, soften the butter and add the thinly sliced onions, brown sugar, salt, and pepper. Cook the onions, stirring occasionally, till they grow to be gentle and begin to caramelized; this ought to take about 15-20 minutes. In the closing couple of minutes of cooking, add the minced garlic to the onions and cook dinner till fragrant.
2. Transfer the caramelized onions and garlic to the gradual cooker.
3. Brown the bratwurst sausages in the equal skillet over medium-high warmness to add some shade and flavor, about three minutes per side.
4. Place the browned bratwursts atop the onions in the sluggish cooker.
5. Add the beer and Worcestershire sauce to the combination in the sluggish cooker. If using, sprinkle the caraway seeds over the top.
6. Cover and cook dinner on low for 6-8 hours, making sure the brats are cooked via and the onions have grew to become smooth and golden. The low and sluggish cooking system will make sure most taste absorption.
7. Serve the brats and caramelized onions in buns, with facet dishes of your choice.

Enjoy.

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