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.

Photo by Tempest R.
Adapted from realsimple.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 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

Directions

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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