Slow-Cooker Beer Brats
"Why this recipe works:For those times when tailgating isn’t an option, we wanted traditional beer brats from the slow cooker. When it came to beer, clean, light American lager was the winner—other brews turned bitter after hours of cooking. Microwaving sliced onions with soy sauce and sugar means they’re tender and sweet by the time they come out of the cooker, and waiting until the end to stir in the sauerkraut preserves its tang. Gentle cooking proved essential to keeping the brats moist, so we elevate them above the simmering liquid on a raft of onions; as a bonus, this helps the casings keep their snap...."
INGREDIENTS
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1 pound onions, sliced into 1/4-inch-thick rings
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1/4 cup soy sauce
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2 tablespoons packed brown sugar
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2 1/2 pounds bratwurst (10 sausages)
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3 cups beer
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1/4 cup Dijon mustard, plus extra for serving
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1/2 teaspoon caraway seeds
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1 cup sauerkraut
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10 hoagie rolls
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