1 ½ pounds red new potatoes (about 18), halved if large
2 cups sauerkraut, drained
1 small onion, thinly sliced
½ cup low-sodium chicken broth
¼ cup dry white wine
1 ½ pounds bratwurst
¼ cup chopped fresh flat-leaf parsley
Kosher salt and black pepper
For serving: Dark bread (such as pumpernickel), butter and whole grain mustard.
1. In a 4-6 qt. slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, salt and pepper. Nestle the bratwurst in the vegetables.
2. Cover and cook until the potatoes are tender, on low for 7-8 hours or on high for 4-5 hours.
3. Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley.
4. Toast the bread and serve with butter, and mustard
Real Simple, February 2012: Sausages With Sauerkraut and Potatoes