Slow-Cooker Sausages With Sauerkraut and Potatoes

By Hester

Ingredients

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

Preparation

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.