Slow Cooked Cider Brats with Apple Onion Relish are the real deal ~ Midwestern style brats with a crisp apple onion relish ~ we can’t get enough of them!

These Slow Cooked Cider Brats with Apple Onion Relish are exactly how they serve them at our favorite pick-your-own apple orchards in Wisconsin. 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 than regular sausage, and they are subtly spiced with one of my favorite spices, nutmeg.
In this recipe the brats are seared and then slow cooked in cider. When everybody’s ready to eat they’re packed into buns and loaded up with the most delicious apple onion relish. Doesn’t that sound amazing?? It is…and don’t forget the mustard!
cider brat cooking basics, step by step
- I brown the raw brats on a hot grill for about ten minutes to build in some flavor and color. I go for some great grill marks, either on the stove top or on my outside grill.
- Then I layer them in the slow cooker along with some fresh apple cider. They will be done in about 2 hours, but you can keep them there on the warm setting as long as you like.
It’s the perfect idea for fall entertaining, and it is the ultimate easy game night grub — just lay out the buns and the condiments and people can come and go as they please and help themselves.
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.
- apples
- there is no one type of apple for this relish, use what you love.
- onion
- I make this relish with yellow onions or sweet onions depending on what I have. Sweet onions will obviously make a milder relish.
- cider vinegar
- mustard seeds
The cider flavor definitely permeates the brats and lends a touch of sweetness which I loved. These cider brats got rave reviews from my family and I loved them, so I know I’ll be making them often this season. They’re so easy!
cooks notes for cider brats
- Make sure you use raw bratwurst sausage, not pre-cooked.
- Ultimately the success of this recipe will depend, partly, on the quality of your brats. I always buy my meat products from the best supermarket in town. If you’ve got a local butcher, even better.
- The browning is an important step so I recommend taking the extra few minutes to do it, the color and flavor are worth it.
- If you want to double or triple the recipe, no need to triple the amount of cider. Just put the brats in the slow cooker and add cider to cover.
- Turn these into beer brats by substituting beer for the cider. You might use hard cider, too.
- Use any kind of apple you like for the relish. The flavor will vary depending on whether you use a sweet apple or a tart one, like Granny Smith.
I think you should drop everything and run out to the store to get the brats and cider. Let me know how you like love them!
Cider Brats with Apple Onion Relish
Equipment
- stove top grill pan
- slow cooker (optional)
Ingredients
- 6 raw bratwurst sausages
- olive oil for brushing
- 6 cups apple cider
- 2 bay leaves
- 1 tsp white peppercorns
- 6 buns
- mustard
apple onion relish
- 1/2 sweet yellow onion
- 1 medium apple
- 3-4 Tbsp cider vinegar
- 1 tsp yellow mustard seeds
Instructions
- Heat a grill pan over medium high heat until quite hot,
- Brush the bratwurst with olive oil and place on the grill. Gently poke the sausage in several places with the tip of a sharp knife to vent. Grill for about 10 minutes total time, turning the sausages to brown on all sides.
- Meanwhile pour the cider into a slow cooker and turn on low.
- Put the browned sausages into the slow cooker. Add the bay leaves and peppercorns. Cover and cook for 2 hours. At this point you can turn the slow cooker down to the 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 3 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 toss. Add another bit of vinegar if needed to moisten the relish.
- 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.
I look forward to preparing, per your recipes, bratwursts with โSpicy Cranberry Relishโ and โCider Brats with
Apple Onion Relishโ. However, why do the slow cooker instructions differ in the recipes?
Hi Jon ~ the cider brats are cooked a little longer on the grill or stove top, but you can divide your grill and slow cooker time however you like, the important point is that the brats get browned, and then cooked through in the broth.
Awesome recipe!
This looks great! Can’t wait to try it! I noticed in your recipe it says that a slow cooker is optional. Could these be simmered on the stovetop? Same amount of time?
Yes, I’ve edited to include that, just cook them on a very low heat in the cider broth in a Dutch oven or other stock pot, covered. Be sure to check on them ~ you want a very low heat, hot but not at a simmer. You could also do it in a low oven.
This looks delicious. In this recipe, are these brats pre cooked or raw brats from the meat store? Thanks!
I used raw brats, Danielle, but there’s no reason you can’t used the pre cooked ones.
YUM! I love using my slow cooker especially at this time of year and there is only so much chili my family can take! This is a great option to upgrade hotdogs with style….and little work from me!
I’ll follow in the comment footsteps of Chris as another WI native. My husband and I both actually, and having lived in various parts of the south for nearly six years now — though ever-longing to return — we take every opportunity to create edible memories of home. Our families would poach the brats in beer and onions, but this twist to incorporate fresh apple cider and the apples we’d pick this time of year is marvelous. The perfect meal to cheer on our Packers! Cheers.
These sound perfect and I am loving that onion apple relish – definitely on the list!
This is the perfect meal for game day! Love that apple onion relish with the brats, so good!
I have never heard of apple onion relish – this is so cool! Everybody loves a good brat and your recipe sounds wonderful – I would have never thought to simmer in cider – cool! sharing and pinning!
I know — that’s what intrigued me, I hadn’t heard of it either, but now it’s my new favorite thing!
This is from a born and raised in Wisconsin girl – these look amazing! I love that apple relish, sweet and spicy sounds perfect with brats!
Every Sunday while I was growing up, my mom would make a big bowl of German potato salad, an old fashioned jello mold and have a big pack of brats ready to grill. Then we would wait to see who would come to visit. Such a different lifestyle!
We would grill the brats and then let them simmer over a super low heat, in beer – but I love the idea of apple cider. You’re making me homesick ๐
I was thinking about you when I made these, Chris! The idea of the German potato salad in the jello mold sounds incredible ๐