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Cozy Slow Cooker German Bratwurst and Sauerkraut Stew

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A hearty and comforting stew made with bratwurst, sauerkraut, and vegetables, slow-cooked to perfection. This easy recipe fills your home with incredible aroma and delivers a balanced, satisfying meal.

Ingredients

Scale
  • 6 bratwurst sausages (about 1.5 lbs / 680g)
  • 2 cups sauerkraut, drained (about 450g)
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and sliced into rounds
  • 3 medium Yukon Gold or Russet potatoes, cut into 1-inch chunks (about 450g)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth (480ml)
  • 1 medium apple, peeled and grated (about 150g)
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon packed brown sugar (about 12g)
  • 2 tablespoons whole grain mustard (about 30g)
  • 2 tablespoons fresh parsley, chopped (for serving)
  • Crusty bread or pretzel rolls (for serving)

Instructions

  1. Heat a large skillet over medium-high heat. Add the bratwurst links and cook for 3-4 minutes per side until nicely browned all over. Set aside on a plate.
  2. In the same skillet, add the diced onion and cook for 3-4 minutes until softened and golden. Add the minced garlic and cook for 30 seconds until fragrant. Add a splash of chicken broth to loosen any browned bits from the bottom.
  3. Spread the drained sauerkraut evenly across the bottom of a 5-6 quart slow cooker. Add the sliced carrots and potato chunks on top. Sprinkle with caraway seeds, dried thyme, and black pepper. Nestle the browned bratwurst links into the mixture.
  4. Pour the chicken broth around the sausages (not directly on top). Tuck the bay leaves into the liquid. Sprinkle the grated apple and brown sugar over everything. Do not stir too much.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until potatoes are tender and bratwurst is cooked through.
  6. Carefully remove the bratwurst links to a cutting board and slice into 1-inch thick rounds. Return the sliced sausages to the slow cooker. Stir in the whole grain mustard. Taste and adjust seasoning. Remove bay leaves before serving. Ladle into bowls and top with fresh parsley. Serve with crusty bread or pretzel rolls.

Notes

For a milder sauerkraut flavor, rinse the sauerkraut before adding. If you don’t have a slow cooker, you can make this in a Dutch oven on the stovetop or in the oven at 300°F (150°C) for about 2 hours. The stew tastes even better the next day.

Nutrition

Keywords: slow cooker, bratwurst, sauerkraut, stew, German, comfort food, winter, hearty

Find it online: https://prismtaste.com/cozy-slow-cooker-german-bratwurst-and-sauerkraut-stew/