Crock O' Brats Recipe

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Maryellen Boettcher shares this all-in-one meal from her Fairchild, Wisconsin farm. "I've taken this hearty dish to countless events, and it's popular every time," she says. Slices of bratwurst take center stage alongside potatoes, sauerkraut, apple and onion.
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 6 servings


  • 5 uncooked bratwurst links (1-1/4 pounds) , cut into 1/2-inch pieces
  • 5 medium potatoes, peeled and cubed
  • 1 can (27 ounces) sauerkraut, rinsed and well drained
  • 1 medium tart apple, chopped
  • 1 small onion, chopped
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt, optional

Nutritional Facts

1-1/2 cup: 393 calories, 19g fat (7g saturated fat), 43mg cholesterol, 1245mg sodium, 44g carbohydrate (17g sugars, 6g fiber), 14g protein


  1. In a large skillet, brown bratwurst on all sides. In a 5-qt. slow cooker, combine the remaining ingredients. Stir in bratwurst and pan drippings. Cover and cook on high for 4-6 hours or until potatoes and apple are tender. Yield: 6 servings.
Originally published as Crock O' Brats in Quick Cooking November/December 2001, p37

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Reviewed Dec. 6, 2012

"Since I was late starting I put the potatoes and onions in with the brats as I sauted them. Then put the sauerkraut in the bottom of crockpot and the brat mixture over. I left out the brown sugar and apple. I think I could have left out the salt. Very good. Next time I would add some beef broth to make it a little juicier."

Reviewed Oct. 28, 2011


Reviewed Aug. 19, 2010

"Excellent, have made this many times with brats or ribs. I brown the ribs before putting in the slow cooker. Always turns out great."

Reviewed Jan. 18, 2010

"This recipe is easy to make and tastes great. If you love brats and sauerkraut, you will love it."

Reviewed Mar. 10, 2009

"I have made this recipe twice now and it is wonderful,my husband really enjoyed it, I added more sauerkraut and added a little caraway, we loved it. I will definitely make it again.

I would give this recipe an A

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