Slow-Cooker Bratwurst with Sauerkraut and Apples

adapted from a recipe by Gerald Hetrick at Taste of Home


  • 2 pounds uncooked bratwurst links
  • 1 1/2 bottles (18 ounces) German-style beer or 2-1/4 cups reduced-sodium chicken broth
  • 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 2 medium tart apples (about 2/3 pound), cut into wedges
  • 1/2 medium onion, thinly sliced
  • 3/4 teaspoon caraway seeds
  • 1/8 teaspoon pepper


  1. In a large nonstick skillet, brown bratwursts over medium-high heat in batches. Transfer to a 4-qt. slow cooker. Add remaining ingredients.
  2. Cook, covered, on low 6-8 hours. Makes 8 servings.

Cook’s Note: This recipe pairs well with spaetzle or egg noodles as well as potatoes. You can also do this recipe with meaty ribs, pork chops, or kielbasa.

Apple Kuchen Bars

recipe by Elizabeth Monfort at Taste of Home


  • 3 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1-1/2 cups cold butter, divided
  • 4 to 5 tablespoons ice water
  • 8 cups thinly sliced peeled tart apples (about 8 medium)
  • 2 cups sugar, divided
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13 x 9-in. baking pan. Bake until edges are lightly browned, 20-25 minutes. Cool on a wire rack.
  2. In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake until golden brown and apples are tender, 60-70 minutes. Cool completely on a wire rack. Cut into bars. Makes 2 dozen.

Check our archives for more great apple recipes of all kinds.

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