Slow-Cooker Sausages With Sauerkraut and Potatoes (4 - 6 qt)

Photo: psfreeman

Try a German beer, such as a light pilsner or a full-bodied dark beer, with this hearty meal. Recipe by Charlyne Mattox, February 2012; from the Real Simple website:

Yield: 4 servings
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  • 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


  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. 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. 3. Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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