Crockpot Brat and Sauerkraut Soup

There are somethings that just go together. And being in Wisconsin, cold days and soup are hand in hand. But to honor my German heritage, I found a way to enjoy brats and sauerkraut without having to tailgate in subarctic weather. Don’t get me wrong, we still do that, but now we don’t have to have a game to do it. Happy Eating!

  • Crockpot Brat and Sauerkraut Soup
    • Ingredients:
      • 1-pound uncooked bratwurst, cut into 1/2-inch-thick slices
      • 1-pound tiny new red potatoes, cut into quarters
      • 2 small onions, cut into 1/4-inch wedges or coarsely chopped
      • 1 cup sliced celery
      • 2 cloves garlic, minced
      • 3 bay leaves
      • 1 14.5 ounce can Bavarian-style sauerkraut
      • 2 14.5-ounce cans lower-sodium beef broth
      • 1 tablespoon spicy brown mustard
      • 1 tablespoon cider vinegar
      • 1 teaspoon paprika
      • 1 teaspoon fennel seeds, crushed
      • ½ teaspoon caraway seeds
  • Directions:
    • In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.
    • In a 4- to 5-quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.
    • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves.

Serve hot, with a delicious beer on the side, the darker the better. This recipe is great served with some crusty bread, and some real mustard (Sorry yellow mustard, not today.)

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