Source: Cook’s Country Magazine, August/September 2012, p 26.
“Light-bodied American lagers, such as Budweiser, work best for this recipe. Standard-size hot dog buns will be too small for the brats, so buy larger hoagie rolls.” Nick Iverson
1 lb onions, sliced into 1/4-inch thick rings
1/4 cup soy sauce
2 tbs packed brown sugar
2 1/2 lb bratwurst (10 sausages)
3 cups beer
1/4 cup Dijon mustard plus extra for serving
1/2 tsp caraway seeds
1 cup sauerkraut
10 Hoagie rolls
Combine onions, soy sauce, and sugar in a bowl and microwave until just softened, about 5 minutes, stirring halfway through cooking. Spread onions and their liquid in bottom of slow cooker. Arrange bratwursts in single layer on top of onions.
Whisk beer, mustard, and caraway seeds together in bowl and add to slow cooker. Cover and cook until bratwursts are tender, 6 to 8 hours on low or 4 hours on high.
Transfer bratwursts to platter and tent loosely with aluminum foil. Stir sauerkraut into onion mixture in slow cooker and sit until warmed through, about 5 minutes. Strain onion-sauerkraut mixture through colander, discarding liquid, and transfer to serving bowl. Serve bratwurst on rolls, topped with onion-sauerkraut mixture and mustard.