Reviewed: Oct. 16, 2008

very good...I used the broiler also... beats standing out in the cold for an hour. I only used 1 beer also/ I drank the other 5..

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21 users found this review helpful

Reviewer:

Duane

Reviewed: Oct. 5, 2008

These we're okay... My husband and brother-in-law thought they we're great. I really though there was a little too much bear taste and I like brats! Next time, I'd recommend using a can of beer and use water to finish covering the brats and onions. Cook for two hours on high and then grill for 10-15 minutes and they were delicious!

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Reviewer:

lacylue

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 5, 2008

I'm not sure if it was the brand of beer I used but I really didn't enjoy the flavor it gave the brats. Each ingredient really stood out to me & just didn't meld well, giving it a strange taste overall. I like the idea but this combo wasn't for me.

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Reviewer:

SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

Reviewed: Sep. 28, 2008

Beedubya has it right. Nobody I know in this whole state lets ketchup get anywhere near a brat. Serve on a brat bun with sauerkraut and brown or stone-ground mustard. Now that is a WI brat.

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3 users found this review helpful

Reviewer:

LARRY From WI

Cooking Level: Intermediate

Reviewed: Sep. 17, 2008

These were OK but I have to agree with a previous reviewer who did not like the consistancy. It's probably just the way brats come out in the slow cooker, so maybe I'll stick to grilling!

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Sep. 12, 2008

The beer taste was overwhelming, overpowering, over everything. Maybe with only one beer or maybe no beers and broth instead it would be ok, but as it stands it was a waste of good brats.

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Reviewer:

jazlott

Reviewed: Sep. 7, 2008

I'm a authentic cheesehead and have been making brats for this way for years. The only difference is that I cook the brats in a 4 quart pan on the stovetop with the same ingredients, sans ketchup, and boil them for about 15-20 minutes. After grilling the brats, they can be returned to the simmering pan of liquid until ready for serving. The only reason I didn't give this recipe 5 stars is that in using the slow cooker, it takes about 3 hours 40 minutes longer. When I want brats, I want them now.

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Reviewer:

BEEDUBYA

Reviewed: Sep. 5, 2008

Delicious, simple, and a great basic recipe suitable for adjusting to your preferences! I have used Amber Bock and red onions and the brats were terrific...I have also used American lagers and yellow and white onions, and that turned out great as well. This is a keeper of a recipe!

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10 users found this review helpful

Reviewer:

SKYEYES

Cooking Level: Expert

Reviewed: Sep. 3, 2008

These are fantastic! I put the brats into the crock pot about four hours before half-time of the football. Then two minutes before the half, we fired up the grill. I served them on hard rolls with Bavarian style sauerkraut and the onions that were in the crock pot. My only suggestion would be to add more onions so you can have more for the topping. (I also used about 12 brats but didn't have to double the beer since it almost covered the them.)

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23 users found this review helpful