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Slow-Cooker Sausages with Sauerkraut and Potatoes


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  • 1 1/2 pounds red new potatoes (about 18), halved if large
  • 2 cups sauerkraut, drained
  • 1 small onion, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon caraway seeds
  • kosher salt and black pepper
  • 1 1/2 pounds bratwurst links
  • 1/4 cup chopped fresh flat-leaf parsley
  • toasted dark bread (such as pumpernickel), butter, and whole-grain mustard, for serving


Preparation time 15mins
Cooking time 495mins
Adapted from


Step 1

1.In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper. Nestle the bratwurst in the vegetables.
2.Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3.Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.

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