red new potatoes (about 18), halved if large
small onion, thinly sliced
low-sodium chicken broth
dry white wine
kosher salt and black pepper
chopped fresh flat-leaf parsley
toasted dark bread (such as pumpernickel), butter, and whole-grain mustard, for serving
- 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.