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I miss travelling to different places and finding the best spot to eat. I have plans on going on a road trip this summer and one of the places I would not want to miss is Germany! The cold beer, the brats, and mustard – a combo that sparks my cravings especially when the weather begins cooling off.

The main thing I love about slow cooker recipes is it’s a dump-and-go situation. Put everything in and let your trusty low cooker do all the work for you. Then, come back to tender sausages that have been braised in beer and laying on a bed of sweet peppers and onions coated in grainy mustard.


2 lbs uncooked Italian or bratwurst sausages

3 medium bell peppers, assorted colours, sliced 1/2” thick

1 c. beer

2 tbsp whole-grain mustard

1 medium yellow onion, thinly sliced

10 hot dog buns or small sandwich rolls (optional)

Freshly ground black pepper


How to make Slow Cooker Sausages with Peppers and Onions

Step 1: In a 5-quart or larger slow cooker, place the peppers, onion, beer, and mustard. Stir well, then place the sausage over the mixture in an even layer. Put the lid on and set to cook on low for 5 hours or until the peppers are tender and the sausages are completely cooked.

Step 2: To a serving plate, transfer the sausage using tongs when done and spoon the peppers and onions over.

Step 3: You can serve these on rolls or buns. Simply split and toast the buns or rolls before filling them with the sausages and peppers. Enjoy!


Place any leftovers in an airtight container and store them in the fridge for up to 4 days.

My go-to for this recipe is a wheat beer, but you can use your favourite. Just make sure not to use a too bitter beer.

Nutrition Facts:

Calories 361 | Fat 28.4 g (43.7%) | Saturated 8.7 g (43.3%) | Carbs 6.7 g (2.2%) | Fiber 1.5 g (5.9%) | Sugars 3.6 g | Protein 18.4 g (36.7%) | Sodium 884.2 mg (36.8%)


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