I've been reading the recipe section in Real Simple for a very long time. I got hooked way back, when they used to show an ingredient and use it in several dishes. I love the clarity of the instructions and the simplicity of the meals. Admittedly I hadn't made any of the recipes until last week.
My slow cooker has started calling to me. I've only used it four or five times in the year+ that I've owned it, but each time I use it, the results are better. I am becoming a convert to the idea of a great hot meal awaiting me as soon as I walk in the door from work.
My last foray into slow cooker cooking was with this America’s Test Kitchen’s Slow Cooker Spicy Sausage Tomato Sauce . It turned out pretty tasty. Primarily I had used the slow cooker to make pulled pork, or stews. I thought it was time to try something a little different.
Real Simple presented me with a fantastic recipe that was different from anything I ever made before. The ingredients list includes sauerkraut (which I love, but don't often have), bratwurst (which I've seen but never used) and caraway (which remind me of my dad, Joe, and therefore make me happy). My local butcher shop supplied me with handmade bratwurst and also happened to have a nice German sauerkraut and mustard (in a boot mug) for sale. I gathered up the remaining ingredients on the list and set to work.
There was no browning involved. Nothing but slicing and measuring. Once everything had been thrown into the slow cooker, I turned it on to low, set the timer for 8 hours, and went about my business. The house started to smell really good around hour 4 and by the hour 8, I was ready to eat.
The dish was great. I love how the caraway mixed with the sausage and white wine to create an earthy flavor. No one flavor over powered any of the others. Instead, the flavors all melded together nicely, and served with mustard on toast (make mine gluten free), this dish was deeply satisfying. Next time, I'll make half a batch. There is only so much sauerkraut one girl can eat.
Real Simple: Sausages with Sauerkraut and Potatoes
serves 4 to 6 people
- 1 1/2 pounds new potatoes, halved if large
- 2 cups sauerkraut, drained
- 1 small onion thinly sliced
- 1/2 cup low-sodium chicken broth
- 1/4 cup dry white wine
- 1 teaspoon caraway seeds
- Kosher salt and pepper to taste
- 1 1/2 pounds bratwurst links
- 1/4 cup chopped flat -leaf parsley
- Toasted bread, butter and mustard for serving
- In a 4 to 6 quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Nestle the bratwurst in the vegetables.
- Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Sprinkle the bratwurst, potatoes and sauerkraut with the parsley and serve with the toast, butter, and mustard.