Slow-Cooker Sausages With Sauerkraut and Apples Tuesday, May 28, 2013


1 1/2 pounds red new potatoes, halved if large
2 cups sauerkraut, drained
2 cups cabbage, shredded (I use slaw mix)
1 small onion, thinly sliced
2 apples, peeled, cored, and sliced
3/4 cup low-sodium chicken broth
1 teaspoon caraway seeds
salt and black pepper
1 1/2 pounds bratwurst links
1/4 cup chopped fresh flat-leaf parsley
dark bread (such as pumpernickel), and whole-grain mustard, for serving


In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, cabbage, apples, onion, broth, 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 the bread and mustard.


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