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Cozy Slow Cooker German Bratwurst and Sauerkraut Stew

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A hearty and comforting slow cooker stew featuring bratwurst, sauerkraut, potatoes, and a secret ingredient—grated apple—that balances the tangy flavors perfectly. This dump-and-go meal is perfect for cold weather and is sure to become a family favorite.

Ingredients

Scale
  • 4–6 bratwurst links (about 1.5 pounds)
  • 1 pound sauerkraut, drained
  • 1 large yellow onion, thinly sliced
  • 2 medium carrots, peeled and sliced into rounds
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 1 medium Granny Smith apple, peeled and grated
  • 2 cups low-sodium chicken broth
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1/2 teaspoon black pepper, freshly ground
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the bratwurst (optional but recommended): Heat a large skillet over medium-high heat with a teaspoon of oil. Add the bratwurst and cook for 2-3 minutes per side until nicely browned. Transfer to a plate and set aside.
  2. Prep the vegetables: Thinly slice the onion, peel and slice the carrots into 1/4-inch rounds, and cut the potatoes into 1-inch chunks.
  3. Grate the apple: Peel the apple and grate it using the large holes of a box grater.
  4. Layer the ingredients in the slow cooker: Place the sliced onions and carrots in the bottom. Add the browned bratwurst on top, then scatter the potato chunks around and on top of the bratwurst. Spoon the drained sauerkraut evenly over everything. Do not stir.
  5. Add the broth and seasonings: In a small bowl, stir together the chicken broth, grated apple, caraway seeds, and black pepper. Pour this mixture evenly over the contents of the slow cooker. Tuck the bay leaves into the liquid. Do not stir.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender and the bratwurst are cooked through (internal temperature of 160°F).
  7. Rest and serve: Turn off the slow cooker. Remove and discard the bay leaves. Let the stew rest, uncovered, for 10 minutes. Taste and add salt if needed. Ladle into bowls, garnish with parsley if desired, and serve.

Notes

For best results, use fresh, uncooked bratwurst and refrigerated sauerkraut. Do not rinse the sauerkraut, just drain it. The grated apple is key to balancing the flavors. Use low-sodium broth and add salt only at the end. Avoid lifting the lid during cooking to maintain temperature.

Nutrition

Keywords: slow cooker, bratwurst, sauerkraut, stew, German, comfort food, cold weather, easy, dump and go

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