Oh my gosh, has anything ever smelled this good? Bay leaves, minced garlic, Worcestershire sauce, a dash of dried ginger, 24 ounces of Corona beer, a bit of lemon juice, balsamic vinegar, ground black pepper, and a splash of Dijon mustard are all getting chummy with some Johnsonville brats in the crockpot. I browned the meat with a bit of olive oil and pierced them several times with a fork before covering them with the aforementioned medley. They'll have six to seven hours on low before it's time to chow down. I may caramelize some onions to accompany them on buns. What to serve as a side dish . . . I'm toying with steamed cauliflower, or perhaps my Mom's spinach. *ponders* If they taste half as good as they smell, I'm definitely looking forward to dinner. I'll letcha know how they turn out.