Crock Pot Brat Extraviganza

Once upon a time in a far away land surrounded by bier, brats and more bier and brats I celebrated Oktoberfest the right way. By drinking vats of bier and ingesting thousands of currywursts for five days straight.

I also slept in a soggy tent in a field smelling like mold and enjoyed not having dry clothes for five days. That was the bad part of the trip. But the bier and the delicious brats and the German chocolate and the German yogurt and the wonderful people of Bavaria made up for that by far!

It’s been years since I have traveled to Munich for the actual Oktoberfest and celebrated at the actual Hoffbrauhaus and sat outside and enjoyed an Indian summer at a real Bavarian Biergarten but every year I try to celebrate Oktoberfest as much as possible as often as we can get to our local Oktoberfest.

When the days get cooler and we would rather build a fire in the wood stove, snuggle down with a good book and enjoy the rainy fall weather, I put this exceptionally easy and delicious dish in our crockpot at least three hours ahead of time. This time of year is when a good crockpot becomes invaluable. If you don’t have one, you REALLY need one. I love my crockpot and I’m very proud of that. I mean, How Can Loving A Crock Pot Be Wrong?

And sometimes I wear this apron.

Proust!

Here is to Oktoberfest in all it’s bier soaked goodness!

Crockpot Brat Extravaganza

1 package kielbasa

1 package brats

2 Granny Smith applies, cored and chopped

1 red onion , chopped fine

1/2 can good german beer

1/2 stick Kerry Gold Butter

2 tablespoons mustard seeds, toasted

1 tablespoon fennel seeds, toasted

4 red potatoes chopped into bite size pieces

2 bay leaves

1 cup apple cider vinegar

1/2 a package bacon, cooked and chopped for garnish

After cooking the bacon, reserve 1 tablespoon bacon fat. Cook the red onion in the fat and add to the crock pot. Give the Brats and kielbasas a sear in the hot pan the onions were cooked in and than throw in the crock pot along with the beer, water, apple cider, mustard seeds, fennel seeds, potatoes and apples.

Cook for at least three hours on high or half a day on low.

Serve with your favorite sauerkraut and I highly recommend Famous Dave’s Hot Pickles.