Slow Cooker Bratwurst With Sauerkraut Potatoes Recipe 395

BRATWURST WITH SAUERKRAUT AND POTATOES

Steps:

• Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
• Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
• Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
• While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
• To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.

SLOW-COOKER BRATWURST WITH SAUERKRAUT & POTATOES RECIPE - (3.9/5)

Steps:

• 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. 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.

CROCKPOT BRATS AND SAUERKRAUT

Steps:

• In a large skillet over medium heat, melt 1 Tbsp of the butter in the pan. Once it's heated, sear the brats until brown for 3 minutes on each side.
• Add the sauerkraut with it's liquid to the slow cooker. Add the beer, and onions.
• Place the brats on top and dot with the remaining butter.
• Press the sausages down into the sauerkraut and liquid to nestle, while they don't need to be fully covered in liquid, having them partially down in the beer and sauerkraut liquid helps to keep them moist.
• Add the lid and cook on high for 4 hours, or until the internal temperature is 160F+. Brats do well up to 190F.

BRATWURST WITH SAUERKRAUT AND APPLE-POTATO HASH

Steps:

• Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven.
• Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute.
• Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture.

BRATS WITH SAUERKRAUT

Steps:

• Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

SLOW-COOKER GERMAN BRATWURST

Steps:

• In batches, in a large nonstick skillet, brown bratwursts over medium-high heat. Transfer to a 7-qt. slow cooker. Add remaining ingredients., Cook, covered, on low 6-8 hours or until a thermometer inserted in sausage reads at least 160°.

SLOW COOKER SAUERKRAUT AND SAUSAGE

Steps:

• In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
• Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

SAUERBRATS THE SLOW COOKER WAY

Steps:

• Add all ingredients to the slow cooker placing the brats on the bottom and everything else on top of them.
• Cook on low setting for 6-8 hours.
• Serve on buns.

MY MAMA'S SLOW COOKER SAUERKRAUT (SMALL BATCH)

Steps:

• Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it.
• Place in slow cooker.
• Pour broth over just to cover. You may or may not not use the whole can! Just pour it slow. Most times I end up using the whole can.
• Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir.
• Cook on low for about 8 hours.
• After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.
• Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.).
• Add the onion mixture to the sauerkraut and cook it for about 1 more hour.

SLOW-COOKER OXTAIL SOUP

Steps:

• In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.