Slow-Cooker Sausages with Sauerkraut and Potatoes

By courtneyepowell

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 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

Details

Servings 4

Preparation

Step 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.

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.