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
- Ingredients:
- 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.)
Amateur Connoisseur 