Recipe: Slow Cooker Sausages with Peppers and Onions
When I think of my travels in Germany, I think of beers, brats, and mustard, and it’s still that satisfying trinity that I crave when the weather starts to cool down. Throwing everything into a slow cooker means I can come back to tender sausages that have been gently braising in beer, with a pile of sweet peppers and onions coated in grainy mustard right on top. Serve in buns if you like, but I like my sausage and peppers next to a mound of vinegar-based potato salad and some more mustard for dipping.
This recipe takes about just 10 minutes of prep in the morning. Slice up peppers and an onion, then mix in some whole-grain mustard and your favorite beer (don’t go too bitter though, so pass on the IPA). Nestle sausages on top — or go with bratwurst for more traditional flair, but Italian is also great — then walk away.
The next time you open up the slow cooker, the sausages will be tender and the peppers and onions meltingly sweet with a hint of beer in the background. Keep this recipe in your back pocket for a tailgate, game-day parties, or a weeknight dinner where leftovers will be a welcome lunch the next day.
Sear Your Sausages Before Braising
While you will get some browning on your sausages with this cooking method, for a really nice contrast in texture and the ultimate snap, you can sear your sausages before tossing them in the slow cooker. A few minutes over medium to high heat will do it!
Slow Cooker Sausages with Peppers and Onions
Serves 5 to 10
Nutritional Info
Ingredients
- 3
medium bell peppers, assorted colors, sliced 1/2-inch thick
- 1
medium yellow onion, thinly sliced
- 1 cup
beer
- 2 tablespoons
whole-grain mustard
Freshly ground black pepper
- 2 pounds
uncooked Italian or bratwurst sausages
- 10
hot dog buns or small sandwich rolls (optional)
Instructions
Place the peppers, onion, beer and mustard in a 5-quart or larger slow cooker, then stir to combine. Place the sausages in an even layer over the pepper mixture. Cover and cook on the LOW setting until the peppers are tender and the sausages are cooked through, about 6 hours.
Using tongs, transfer the sausages to a serving platter. Using a slotted spoon, transfer the peppers and onions out of the liquid and onto the sausages. If serving on buns or rolls, split and toast before filling with sausages and peppers.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Beer: I liked using a wheat beer for this recipe, but go with your favorite, as long as it isn't too bitter like an IPA.