Cook and Scale
German Sauerkraut and Sausage
6 servings · 315 min total
Tangy sauerkraut slow-cooked with bacon, apple, and caraway, topped with bratwurst and tender potatoes for a hearty one-pot classic.
Ingredients
- 1 kg sauerkraut, drained
- 6 bratwurst sausages
- 200 g bacon, diced
- 1 onion, sliced
- 2 apple, peeled and sliced
- 1 tsp caraway seeds
- 2 bay leaf
- 2 dl white wine
- 2 dl chicken stock
- 4 potato, peeled and halved
- black pepper to taste
Contains: Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Fry the bacon and onion — Fry the bacon in a pan until it renders some fat, about 5 minutes, then stir in the onion and cook for 2 more minutes.
- 2.
Combine in the slow cooker — Transfer the bacon and onion to the slow cooker along with the sauerkraut, sliced apple, caraway seeds, and bay leaves. Mix well.
- 3.
Add potatoes and bratwurst — Nestle the potatoes into the sauerkraut and pour over the white wine and chicken stock. Lay the bratwurst on top.
- 4.
Slow-cook until tender — Cover and cook on low for 5 hours, until the potatoes are tender and the sausages are cooked through. Season with pepper before serving.