Crock Pot Beer Simmered Mettwurst with Mustard
Slow-cooked sausages braised in German beer with caramelized onions, sharp mustard, and horseradish bite. This hands-off method keeps sausages juicy while flavors meld deep. Perfect for casual gatherings, game day, or feeding a crowd without fuss. The beer reduces to a tangy pan sauce while sausages stay tender and absorb spice from peppercorns and optional chili. Serve on buns or as a hearty appetizer platter.
Ingredients
- 2 ½ lbs mettwurst or suitable sausagebratwurst or knockwurst1:1beef/pork/game
standard substitutes
- 24 oz bottled beer, German preferred
- 1 large onion, coarsely chopped
- 2 tbsp German mustard or yellow mustardDijon mustard1:1vegetarian
milder spice profile
- 2 tbsp prepared horseradishfresh horseradish root grated1:1 tbsp fresh=1 tbsp preparedvegetarian
sharper bite, add to taste
Full guide → - 10 peppercorns or black pepper, groundcracked black pepper10-12 peppercorns=1/4 tsp crackedvegetarian
less aromatic
- 1 whole dried hot red chili pepper(optional)
Instructions
- 1
Brown sausages in a skillet over medium-high heat until deeply colored on all sides.
- 2
Combine beer, onion, mustard, horseradish, peppercorns, and chili pepper in the crock pot.
- 3
Add browned sausages and stir to coat.
- 4
Cover and cook on low for 4 hours until sausages are cooked through.
- 5
Switch to warm setting for 1-2 hours during serving.
- 6
Refrigerate leftovers.
Tips
Brown sausages properly to develop color and flavor before slow cooking. This caramelization adds depth the braising liquid alone won't achieve.
Use authentic German beer (pilsner or lager) for cleaner, crisper flavor than domestic options. Avoid hoppy IPAs that may overpower delicate sausage spice.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze sausages and sauce separately in freezer bags up to 3 months.
Prepare ingredient mixture in crock pot insert night before. Refrigerate insert. Brown sausages morning-of and add to cold insert, extending cook time by 30-45 minutes.
Warm on buns with sauteed onions from braise, additional mustard, and horseradish on the side. Serve sauce in small bowl for dipping. Works as appetizer on picks or main course platter.
Common Mistakes
Skip browning sausages to avoid pale, steamed texture and flat flavor.
Use low-quality beer or light lager to avoid thin, one-dimensional sauce.
Substitutions
standard substitutes
less aromatic
sharper bite, add to taste
Full guide →FAQ
Can I use fresh sausages instead of mettwurst?
Yes. Fresh sausages need full 4-hour cook time to ensure they're cooked through. Cured sausages like mettwurst cook faster and can be reduced to 2-3 hours. Check internal temp of 160F minimum.
What if I don't have a slow cooker?
Braise in a Dutch oven covered at 325F for 1.5-2 hours, or simmer covered on stovetop over low heat for 1-1.5 hours until sausages are tender. Check liquid level occasionally.
How long can I keep this in the slow cooker on warm?
Maximum 2-4 hours on warm setting. Beyond that, sausages dry out and bacterial safety becomes a concern. Transfer to refrigerator promptly after serving ends.