recipe reviews for:

Honey Mustard Beer Brats

“This recipe is very easy and makes delicious bratwurst. My guests always ask for these during football season. You won't be able to get enough onions and peppers in the slow cooker because every time we make them, we run out! This recipe is for 10. If you have a very large slow cooker, you can get 15 in, but most can only hold 10 (you may need another slow cooker if making more).”

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Reviewed: Feb. 14, 2005

Absolutely delicious!

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TIMANGRACHEL

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Reviewed: Jan. 31, 2005

These are soooo good. We make them every time we grill. I always use honey brown beer and use about 1 1/2 bottles. Buy extra bbq sauce. I always need more. But I usually use extra peppers b/c they make such a good topping on the brats after they're cooked. This is a recipe that everyone must try!

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 8, 2004

Way, Way, Way better than the traditional Brats, Beer, Onions. The only thing I added was brown mustard on top. What flavor. Amazing, I used to not like brats but had to cook them because my husband is a Green Bay Packer Fan, and Packer Fans must eat brats on game day! Go Pack Go!!!

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Spice It Up

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

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Reviewed: Oct. 6, 2004

Not bad, not great.

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BURKOMAN

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Reviewed: Sep. 22, 2004

These brats were great! I made them camping and everyone loved them. I also made them for a party and made way too many so I froze the ones I didn't grill. They were great re-heated on the grill.

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ZANDAR

Home Town: Midland, Michigan, USA

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Reviewed: Aug. 29, 2004

So I took this recipe and cut corners... it worked! I sauteed onions in butter in a pot and then added 4 12 oz beers, 1/2 tsp black pepper and 1/4 cup dijon mustard; heat to boiling. I boiled the FORK-POKED ONCE bratwursts (I only buy Johnsonville) for 20 minutes. After that, I grilled the bratwursts for 20 minutes and they came out beautifully brown. The beer-onion mixture I simmered the whole time on LOW until 5 minutes before the bratwursts were done. I drained the mixture so that the onions and pepper remained.... what a heavenly topping! Serve on buns!

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 4, 2004

This is one of the best brat recipes I've come across. Everyone who I served this recipe to loved it. The brats come out so tender! I cook this on low in the crockpot for approx. 7 hours instead of the 4-5 hours the recipe recommends to get them extra tender. They're great right out of the pot, no grilling is needed afterward, if it isn't convenient during inclement weather.

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TB LADY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: Jul. 4, 2004

This is a WONDERFUL recipe! I'm making it for the 2nd time in 2 weeks....family RAVED about the taste. The grilling definitely adds the final touch to the brats. Planning on making this for a large crowd for college football games this fall, too. Thanks for the recipe!

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KathyLP

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Reviewed: Feb. 26, 2004

This was pretty good. Based on others reviews, I doubled the amount of onions and peppers. The consensus was that it was a good recipe, but nothing spectacular. Will hang on to the recipe, but probably won't make again any time soon.

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RAMY813

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Reviewed: Feb. 2, 2004

Gobbled up quickly at Super Bowl! I combined hot links and brats. Could only fit in the 10, but ended up using almost twice as much beer and sauce to 'cover.' We ate these right out of the crock pot, no barbeque finishing. Used the peppers and onions, and the sauce to make these sandwiches really messy, but delicious!!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 25, 2004

Great recipe, make sure you add extra onions and peppers if you like them. And, for the people who didn't add peppers. Of course something was missing, it was the ppers! That's why they're IN the recipe. Even if you don't like to eat them, you should still let them slow cook with the brats for that flavor.

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BIGGITYREX

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 23, 2004

Good stuff. Not a fan of peppers so I just omitted them completely. I think the recipe was missing something...but still good. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 11, 2004

Neither my wife nor I is particularly fond of green peppers, so we substituted a yellow pepper. Regardless, the recipe is awesome! It's a terrific thing to make on a football playoffs Sunday, and then to enjoy during a game along with a beer or two.

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JIMRUTHERFORD

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Reviewed: Jan. 1, 2004

I subitted this recipe. It will take a lot more than 12 oz of beer. I usually end up with at least 4 beers to cover. Not sure why it was changed to 12 oz.

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