Slow-Cooker Sausages With Sauerkraut and Potatoes (4 - 6 qt) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) red new potatoes (about 18), halved if large |
2 cup(s) sauerkraut, drained |
1 small onion, thinly sliced |
1/2 cup(s) low-sodium chicken broth |
1/4 cup(s) dry white wine |
1 teaspoon(s) caraway seeds |
kosher salt and black pepper |
1 1/2 pound(s) bratwurst links |
1/4 cup(s) 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, 1/2 teaspoon salt, and 1/4 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.
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