Slow Cooked Cider Brats with Apple Onion Relish are true Midwestern brats ~ simmered in sweet cider and topped with a crisp apple-onion relish. They’re the kind of family favorite we come back to all fall long.
You might have had brats before, but unless you live in Wisconsin you might not have had them this way. My apple cider brats are browned up on a hot grill or stove top skillet, then slow cooked in crisp apple cider and served up with lots of sweet and sour apple onion relish and a lashing of grainy mustard (sauerkraut optional) ~ it’s heaven in a bun!
Brats, or bratwurst, are German sausages, and they can be made with pork, beef or veal. The ones I found at my supermarket are pork. The texture of bratwurst is a little smoother and the flavor a little milder than regular sausage. They’re subtly spiced with one of my favorite spices, nutmeg.
These cider brats are exactly how they serve them at our favorite pick-your-own apple orchard here in Wisconsin, Appleberry Farm (where they also serve the best apple cider doughnuts in town.) Everyone in the family loves these, even the littlest ones!
easy make ahead brats in the crock pot
- I brown the raw brats on a hot grill or skillet for several minutes per side to build in some flavor and color.
- Then I layer them in the slow cooker along with fresh apple cider, bay leaves, and peppercorns. They will be cooked through in about 2 hours on high.
- Turn the machine to keep warm until ready to serve.
- Serve on buns (toasted or not) with mustard and apple onion relish!
Some like to cook their brats the opposite way ~ simmering them first and then grilling just before serving. My way is ideal for fall entertaining because you can fix and forget them. It’s the ultimate easy game night grub ~ just lay out the buns and the condiments and people can help themselves.
cider flavor story for cider brats
Fresh (Non-Alcoholic) Cider vs. Hard (Alcoholic) Cider (you can use either)
- Sweet (fresh) cider ~ Cloudy, non-alcoholic, and family-friendly. It adds a natural apple sweetness and a mellow, juicy base that makes the brats taste a little fruitier and softer. Perfect if you’re cooking for kids or want a lighter flavor profile.
- Hard cider ~ Fermented and boozy, with sharper, more complex apple notes. It brings a grown-up edge and a little extra depth, almost like cooking with wine or beer.
- Shopping in Wisconsin? Look for Island Orchard, Ciderboys, or Brix Cider ~ they make the apple flavor in these brats pop.
apple onion relish ingredients
The relish is unusual and complements the warm cozy cider brats with a zingy crunch. I minced sweet yellow onion and peeled apple, then tossed them with cider vinegar and some toasted mustard seeds. That’s it! The vinegar keeps the apples from browning, and everything stays crisp and delicious.
- apple
- onion
- I make this relish with yellow onions or sweet onions depending on what I have. Sweet onions will obviously make a milder relish, and if you’ve got Vidalia onions available they’re a perfect choice.
- apple cider vinegar
- mustard seeds
Brats are the perfect make-ahead fall meal, they just gently simmer away in the slow cooker until you’re ready to devour them. The cider flavor definitely permeates the brats and lends a touch of sweetness which I love. Our family requests apple cider brats more than any other dinner in fall.
Buying Brats in the U.S.
Brats are most often made with pork (sometimes blended with veal), though in the U.S. you’ll also find beef, chicken, and turkey versions.
Grocery store butcher counter ~ Often made in-house or regionally supplied, usually great quality.
Packaged fresh brats ~ Widely available (brands like Johnsonville); raw and need cooking.
Pre-cooked brats ~ Convenient but less juicy, just heat and eat.
Cider Brats with Apple Onion Relish
Equipment
- stove top grill pan or skillet
- slow cooker or Dutch oven
Ingredients
- 6 raw bratwurst sausages, about 2 lbs
- olive oil for brushing
- 6 cups apple cider, sweet or hard cider will work.
- 4 bay leaves
- 1 Tbsp white peppercorns, or mixed peppercorns
- 6 brat buns
- mustard
apple onion relish
- 1/2 sweet yellow onion, about one cup minced
- 1 medium apple
- 4 Tbsp cider vinegar
- 2 tsp yellow mustard seeds
- 1/2 tsp sea salt or kosher salt
Instructions
- Heat a grill pan or skillet over medium high heat until quite hot,
- Brush the bratwurst with olive oil and place in the pan. Brown for several minutes on each side until richly browned. Work in batches if necessary.
- Meanwhile pour the cider into a slow cooker along with the bay leaves and peppercorns and turn on low.
- Put the browned sausages into the slow cooker. Cover and cook for 2 hours. At this point you can turn the slow cooker down to the keep warm setting to keep the brats ready and waiting for hours.
- To make the relish, toast the mustard seeds in a dry pan over medium heat until they start to pop. This will only take a few minutes. Remove from the heat and set aside.
- Peel and mince the onion. You should have about 1 cup. Add it to a small bowl and toss with 4 tablespoons of vinegar.
- Peel and mince the apple and add to the bowl, tossing well to coat all of the apple with the vinegar so it doesn't turn brown. Add the mustard seeds and salt and toss. Taste to adjust.
- Cover and refrigerate the relish until ready to eat.
- To serve, place a brat in a bun, slather with your favorite mustard, and load it up with the apple onion relish.
Notes
Nutrition
what we’re serving with cider brats
salads:
Pair your brats with Roasted Apple and Radicchio Salad or with Pear Salad with Creamy Walnut Vinaigrette for a touch of elegance. For more casual meals serve with Broccoli Honeycrisp Slaw, or Fall Apple Slaw. German Potato Salad would be a great choice, too.
warm sides:
I love brats with fabulous New England Baked Beans, Slow Cooked Apple Butter Baked Beans or my favorite Fried Cabbage and Bacon Slaw.
More fall slow cooker recipes
How long will the apple onion relish last in the fridge?
I’d say 3-5 days.