Slow-Cooker Sausages With Sauerkraut and Potatoes

Slow-Cooker Sausages With Sauerkraut and Potatoes
Marcus Nilsson
Serve these juicy brats with toast, butter, and mustard on the side.

Get the recipe
.
Serves 4
preparation
15
minutes
cooking
495
minutes

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

Directions

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

 

Charlyne Mattox
January 2012

Nutritional Information

  • Per Serving
  • Calories 652
  • Fat 45 g
  • Sat Fat 11 g
  • Cholesterol 133 mg
  • Sodium 2,182 mg
  • Protein 26 g
  • Carbohydrate 36 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 4 mg
  • Calcium 64 mg
What does this mean? See Nutrition 101.