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Slow-Cooker Bratwurst with Sauerkraut & Apples

Prep: 5 min

Cook: 4 hr

Serves: 8

Cost per servings: $1.46

8 bratwurst links

1 16-oz package sauerkraut, rinsed and drained

2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice

1 medium onion, finely chopped

2 Tbsp packed light brown sugar

1 Tbsp caraway seeds

1/2 cup mustard

8 hot dog buns

1. Place bratwurst links in slow cooker and top with sauerkraut, apples and onion. Sprinkle with brown sugar and caraway seeds. Cover and cook on low until bratwurst reaches 165F on an instant-read thermometer, 3 to 4 hours.

2. Spread 1 Tbsp mustard on each hot dog bun. spoon some sauerkraut mixture on buns, top each with a sausage and serve.

Kitchen Tips

• Lend the dish color. - You can serve the sausages straight from the slow cooker or place them on a foil-lined baking sheet and broil them for a few minutes to brown lightly. In warmer weather, instead of broiling, toss the cooked brats on the grill to brown them just before serving.
• Serve well. - Make it a full Oktoberfest feast by serving the brats with a hearty, mustardy vinegar-based potato salad and a scoop of creamy coleslaw. Adults can wash it all down with a refreshing beer.
• Lighten up. - By choosing turkey bratwurst instead of pork, you save about 100 calories and 14 grams of fat per link.