This is an interesting way to use your slow-cooker. When I first saw the recipe in Real Simple, I wondered how the brats would get nice and browned when all they do is braise. But to my surprise, they actually turned golden around the edges, although the skins lacked the crunch you’d get from searing them the traditional way. Ah well, this still was surprisingly good and makes your house smell like Oktoberfest.
They recommend serving with dark bread and mustard, but it would even be good piled into a hoagie roll.
Adapted from Real Simple.
Crock Pot Brats, Taters and Kraut
- 1 1/2 pounds red new potatoes, halved or quartered if large
- 2 cups sauerkraut, drained
- 1 small onion, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry white wine (or your favorite beer!)
- 1 teaspoon caraway seeds
- kosher salt and black pepper
- 1 1/2 pounds bratwurst links
- 1/4 cup chopped fresh flat-leaf parsley
- mustard, for serving
- In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine (or beer), 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.
- Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with toast, butter, and mustard.
You’ll enjoy the kick from mustard with the sausage, potatoes and kraut. Cheers, friends! xoxo
I’m thinking it requires stylistic genius to make Polish food into eye candy. You got it, girl!
Ha, good call! Especially with a Crock Pot – sheesh. The day-long delicious smells just aren’t captured in a braised-meat photo.
I have this in the crockpot right now.