Ingredients

• 1 pound uncooked bratwurst, cut into 1/2 inch thick slices
• 1 pound tiny new red potatoes, quartered
• 2 small onions, cut into 1/4 inch wedges or coarsely chopped
• 1 cup sliced celery
• 2 cloves garlic, minced
• 3 bay leaves
• 1 14.5 ounce can Bavarian-style sauerkraut
• 2 14.5 ounce cans lower-sodium beef broth
• 1 tablespoon spicy brown mustard
• 1 tablespoon cider vinegar
• 1 teaspoon paprika
• 1 teaspoon fennel seeds, crushed
• 1/2 teaspoon caraway seeds
• Sour Cream

Instructions

1. In a large skillet, cook bratwurst slices over medium-high heat for 3 to 4 minutes or until browned on all sides, stirring frequently. Remove from skillet and set aside.
2. In a 4 to 5 quart slow cooker, combine potatoes, onions, celery, garlic and bay leaves. Top with browned bratwurst and sauerkraut. In a large bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds. Pour into cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves. If desired, top each serving with sour cream.