Slow-Cooker Sausages With Sauerkraut and Potatoes

• 1 12 lbs red new potatoes, halved if large (about 18)
• 2 cups sauerkraut, drained
• 1 small onion, thinly sliced
• 12 cup low sodium chicken broth
• 14 cup dry white wine
• 1 teaspoon caraway seed
• kosher salt and black pepper
• 1 12 lbs bratwursts
• 14 cup chopped fresh flat-leaf parsley
• toasted dark bread, butter, and whole-grain mustard, for serving (such as pumpernickel)

1. In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Nestle the bratwurst in the vegetables.
3. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
4. Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.

red new potatoes, sauerkraut, onion, chicken broth, white wine, caraway seed, kosher salt, bratwursts, parsley, bread

Taken from www.food.com/recipe/slow-cooker-sausages-with-sauerkraut-and-potatoes-472742 (may not work)