Slow Cooker Bratwurst and Potato Stew Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and ready. Slice the bratwurst into 1/2-inch rounds. Scrub the potatoes and cut them into 1-inch chunks (no need to peel).

Slice the onion into thin strips. Measure the seasoning blend and have the beef broth ready. No other prep is needed; this recipe is truly dump-and-go.

Instructions

Layer and Pour

1. 1Layer the Ingredients
   Place the sliced bratwurst in the bottom of the slow cooker. Scatter the potato chunks and sliced onion over the top. Sprinkle the seasoning blend evenly over everything.
   Look for The slow cooker should have an even layer of sausage, then potatoes and onions.
   Tip For even cooking, cut potatoes into uniform 1-inch chunks.
2. 2Add the Broth
   Pour the beef broth over the ingredients in the slow cooker. Do not stir; the broth will distribute as it cooks.
   Look for The broth should mostly cover the potatoes and onions, but not completely submerge them.
   Tip If the broth doesn't cover everything, that's fine; the steam will cook the top layer.

The slow cooker will be filled with layers of sausage, potatoes, and onions. The seasoning should be visible on top, and the broth will pool around the ingredients. At this point, everything is raw, but the colors are vibrant and the aromas of the seasoning are already promising.

Simmer and Tenderize

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 hours, or on high for 3-4 hours, until the potatoes are tender and the bratwurst is cooked through.
   Look for The stew should be bubbling gently around the edges, and the kitchen will smell savory and rich.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid during cooking, as it lets heat escape and extends cooking time.

After a few hours, the stew will be bubbling gently around the edges. The broth will have turned a rich amber color, and the potatoes will be softening.

The kitchen will smell of savory sausage and herbs. The sausage should be cooked through, and the potatoes should be nearly tender.

Finish and Serve

4. 4Serve the Stew
   Once the stew is done, stir gently to combine. Ladle into bowls and serve hot. The bratwurst should be cooked through to 160°F (71°C).
   Look for The potatoes should be easily pierced with a fork, and the stew should look glossy and hearty.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Serve with crusty bread or a side salad for a complete meal.

The stew is ready when the potatoes are easily pierced with a fork and the sausage is fully cooked. The broth will have thickened slightly and the flavors will be well blended. The stew should look glossy and inviting, with tender potato chunks and caramelized onions.

Common mistakes

One common mistake is lifting the lid to check on the stew, which lets out heat and extends cooking time. Trust the slow cooker and resist the urge to peek.

Another is cutting the potatoes too small, which can cause them to disintegrate. Aim for 1-inch chunks. Also, avoid using lean sausage, as it can become dry; a little fat adds flavor and moisture.

How to tell it’s done

The stew is done when the potatoes are fork-tender and the bratwurst is cooked through. To check the sausage, remove a piece and cut it open; it should be no longer pink inside and the juices should run clear.

For food safety, the internal temperature of the bratwurst should reach 160°F (71°C). The broth will have reduced slightly and thickened a bit, and the flavors will have melded beautifully.

• Ground meat: 160°F (71°C) in the thickest part