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Slow-Cooker Bratwurst With Sauerkraut & Potatoes


German comfort food at its finest! Bratwursts simmered in white wine with potatoes, sauerkraut, flavored with caraway seeds and served with hearty dark bread.

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Rate this recipe 3.8/5 (27 Votes)


  • 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
  • Freshly ground black pepper
  • 1 1/2 pounds bratwurst links
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Dark bread, such as pumpernickel, toasted
  • Butter
  • Whole-grain mustard


Servings 4
Adapted from


Step 1

In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the bratwurst in the vegetables.

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).

Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.


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