Slow-Cooker Sausages With Sauerkraut and Potatoes

sausages-sauerkraut-potatoes
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 652 calories
    • 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
  • January 2012

Ingredients

  1. Check 1 1/2pounds red new potatoes (about 18), halved if large
  2. Check 2cups sauerkraut, drained
  3. Check 1 small onion, thinly sliced
  4. Check 1/2cup low-sodium chicken broth
  5. Check 1/4cup dry white wine
  6. Check 1teaspoon caraway seeds
  7. Check kosher salt and black pepper
  8. Check 1 1/2pounds bratwurst links
  9. Check 1/4cup chopped fresh flat-leaf parsley
  10. Check 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.