Simmer bratwurst in the slow cooker along with sauerkraut, apple, mustard and brown sugar to add rich, deep flavor to the sausages. Serve on buns for a hearty main dish.
8 bratwurst links
1 16-oz. package sauerkraut, rinsed and drained
2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
1 medium onion, finely chopped
2 tablespoons packed light brown sugar
1 tablespoon caraway seeds
1/2 cup mustard
8 hot dog buns
How to Make It
Place bratwurst links in slow cooker and top with sauerkraut, apples and onion. Sprinkle with brown sugar and caraway seeds. Cover and cook on low until bratwurst reaches 165ºF on an instant-read thermometer, 3 to 4 hours.
Spread 1 Tbsp. mustard on each hot dog bun. Spoon some sauerkraut mixture on buns, top each with a sausage and serve.
I used Sweet Italian Sausage and and a different kind of cooking apple, but that should not affect the results. The only thing I did differently was to brown the brats about 3 minutes on each side in an iron skillet before adding to the slow cooker and cut back on the amount of onion to about 1/2 medium sized onion. The results were great! Besides being used as a topping for the brats, the kraut is good to eat by itself or with mashed potatoes.
This is really great. The brats come out juicy and delicious and the sauerkraut is so tasty. I think I'll try using something more substantial than a regular hot dog bun next time as the brats are big and wet.
The onion and apples weren't cooking on track with the bratwurst, so after 2 hours I jacked up my crockpot to high. At 3 hours, the onion and apples still weren't done, but the (fresh) bratwurst was overcooked. The flavor was only so-so, even after adding some crumbled bacon and Riesling.
I loved this recipe! The only changes I made were, slow cooking it on high for 3 hours then I took the bratwurst out and browned them on the stove, put back into the crockpot for another 30 minutes. I will definitely make this again!!
I put this recipe together for my husband and 3-year-old. They both liked the brat and he liked the kraut. I had some leftover when I got home. I was skeptical about the apple, but it was good. The fat from the brats melted into the kraut, which made it extra yummy. It took longer than 3-4 hours, so you'll definitely want to check the temperature before serving. My kraut already had caraway seeds, so I cut back on those. We skipped the buns. I'm keeping this recipe as an alternative to our usual grilled brats.
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