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Cider Brats with Apples and Sauerkraut
Melissa Hart

Cider Brats with Apples and Sauerkraut

Bratwurst, tart kraut and apples make a full cold-weather dinner once potatoes join the pot. Browning the sausages keeps their casings from looking pale and rubbery. Put the apples on top, where they soften in the steam instead of dissolving in the cider.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs fresh bratwurst links
  • 1 tbsp vegetable oil
  • 1 1/2 lbs baby red potatoes halved
  • 1 large yellow onion thinly sliced
  • 1 jar 24 oz sauerkraut, drained
  • 1 cup apple cider
  • 2 tbsp whole-grain mustard
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
  • 2 Granny Smith apples cored and cut into wedges

Method
 

  1. Heat the oil in a large skillet over medium-high heat and brown the bratwurst on two sides, about 5 minutes total; they will not be cooked through.
  2. Spread the potatoes and onion in a 6-quart slow cooker and cover them with the sauerkraut.
  3. Whisk the cider, mustard, caraway and pepper and pour the mixture into the cooker.
  4. Set the browned bratwurst over the sauerkraut and arrange the apple wedges on top.
  5. Cover and cook on low until the potatoes are tender and the sausages reach 160°F, 4 1/2 to 5 hours.
  6. Serve each brat with potatoes, apples, kraut and enough cider liquid to moisten the plate.