Crafted Root Beer Sausages offer a unique twist, slow-cooked in a delightful root beer marinade that imbues the sausages with just the right amount of sweetness, resulting in a flavorful treat that perfectly complements the juicy bratwursts.
Discovering Root Beer Brats
While beer brats might be a familiar concept, the idea of root beer-infused brats may come as a pleasant surprise! For those seeking an alternative to beer-based recipes, this culinary creation presents an enticing option. Root beer, typically associated with refreshing floats, takes on a new role here, enhancing the flavor profile of the brats. Slow-cooking the sausages in a crockpot throughout the day allows ample time for the flavors to meld, resulting in a tantalizing taste experience.
Choosing the Perfect Brats
For the best outcome, consider sourcing your brats from a local butcher or specialty meat shop. Alternatively, opt for minimally processed sausages from the supermarket, avoiding pre-cooked varieties. Simple, unadorned sausages work best for this recipe, allowing the root beer marinade to shine.
Cooking Method
While crafting Root Beer Sausages in a slow cooker requires minimal effort, a few preparatory steps are necessary before commencing the slow-cooking process. Begin by sautéing red onions in butter until they achieve a soft, translucent texture, typically taking around 5 minutes. Transfer the onions to the slow cooker, reserving them for later use.
Next, brown the brats in a skillet over medium heat for approximately 3 minutes per side. Although the sausages won’t be fully cooked at this stage, searing them enhances their flavor profile, ensuring a more robust taste. This step is crucial for meats destined for slow-cooking, as it intensifies their savory essence.
Cooking Instructions
With the onions sautéed and the brats seared, it’s time to combine all the components in the slow cooker to unleash a symphony of flavors. Add the browned brats, root beer, cornstarch, dijon mustard, ketchup, apple cider vinegar, brown sugar, garlic powder, salt, pepper, and hot sauce to the slow cooker. Stir the ingredients thoroughly to ensure even distribution of flavors. Cover the slow cooker and allow the sausages to cook on low heat for 6-7 hours until fully cooked, reaching an internal temperature of 160°F (71°C).
When ready to serve, use kitchen tongs to remove the brats from the slow cooker, then strain out the onions. Serve the sausages on buns, topped with the marinated onions, ketchup, and mustard, according to preference.
Storage Tips
Leftover Root Beer Sausages can be stored in a shallow, airtight container in the refrigerator for up to 3 days. To freeze cooked brats, allow them to cool completely before transferring them to a freezer-safe bag or container. Label the package with the date, and the sausages will remain freezer-friendly for up to 3 months.
Ingredients
- 2 tablespoons butter (28 grams)
- 1 red onion, sliced into thick rings
- 2 bottles (32 ounces) root beer (950 milliliters)
- 3 tablespoons cornstarch (24 grams)
- ¼ cup dijon mustard (60 grams)
- ¼ cup ketchup (60 grams)
- 1 tablespoon apple cider vinegar (15 milliliters)
- 1 tablespoon packed brown sugar (15 grams)
- ⅛ teaspoon garlic powder (0.6 grams)
- ⅛ teaspoon kosher salt (0.75 grams)
- ⅛ teaspoon pepper (0.3 grams)
- ¼ teaspoon hot sauce (1.25 milliliters)
- 12 brats
- 12 brat buns
- ketchup, for topping
- mustard, for topping
Instructions
- In a medium skillet, sauté the onions in butter until softened, about 5 minutes. Remove onions from pan and place into the crockpot.
- In the same pan you softened the onions in, brown brats over medium heat for 3 minutes on each side (brats will not be fully cooked).
- To the slow cooker, add the cooked brats, root beer, cornstarch, mustard, ketchup, apple cider vinegar, brown sugar, garlic powder, salt, pepper, and hot sauce. Stir to combine.
- Cover and cook on low for 6-7 hours.
- Serve brats on a bun and top with red onion, ketchup, and mustard.
