If Wisconsin had a slow cooker-themed meal, this would be it.
And it feels SO appropriate to share a slow cooker recipe with you today, because I finally felt a bit of fall!
We spent last weekend in DC and while our first day was sunny and warm, the rest of the time was cold and drizzly. We’ve been craving this type of weather and while I would have preferred to be snuggled up watching movies to “enjoy it,” walking around the national mall made it really sink in. Cold feet, damp clothes and a yearning for anything hot. Hot chocolate, soup or a hearty slow cooker meal. Without access to a slow cooker, I settled for a coffee one afternoon and the next, some hot tea and a bowl of crab soup. Even with the less-than-ideal weather, DC was amazing. We went to the Capitol, walked down the mall, visited the Newseum (LOVED!) and Arlington Cemetery and had some perfect meals: Founding Farmers, Hanks Oyster Bar, Eat the Rich and the cafeteria at the National Museum of the American Indian.
Los Angeles greeted us with warmth and sun upon our return, but that small dose of fall was so very appreciated.
So from oysters to brats…how do you all feel about brats? It’s pretty much part of the culture I grew up in. The local meat market in Baraboo, WI has no less than 22 varieties of brats. We take it very seriously and from the moment it’s warm enough to step outside to grill (and let’s be real – even when it’s not for some) the aroma of brats are essential to spring/summer/fall nights.
Typically, brats are a warm-weather meal, but this slow cooker version takes it into fall and winter. Brats, sauerkraut and potatoes are slowly simmered in a mustardy-beer sauce. And though the result may not be the prettiest food around, the warm, comforting meal more than makes up for it.
Not only does your home (or tiny one bedroom apartment, in our case) smell incredible, but it takes a mere 10 minutes of prep work and some time in the slow cooker. It’s easy. It’s super-satisfying. It’s divine.
- 1½ pounds of baby red potatoes, sliced in half
- 2 cups sauerkraut, drained
- 1 onion, sliced
- 4 cloves garlic, smashed
- 5-6 brats (I used a 1lb, 3oz package)
- 1 cup beer of choice
- 2 Tbsp dijon mustard
- 1 tsp caraway seeds
- salt & pepper
- parsley, chopped
- Layer potatoes, sauerkraut, onion and garlic in slow cooker.
- Nestle brats on top.
- Combine beer, mustard and caraway seeds in a small bowl. Season with salt and pepper.
- Cook on low for about 6 hours.
- To serve, top with fresh parsley.