Slow Cooker German Bratwurst and Potatoes Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the sauce, consider adding a small amount of finely diced onion or a pinch of caraway seeds during the layering phase. These aromatics pair exceptionally well with the mustard and vinegar profile of the dish. If a more intense color is desired on the sausages, they can be quickly seared in a hot skillet before being added to the slow cooker, though this is optional and requires extra preparation time.

Experimenting with different types of mustard can significantly alter the character of the dish. A spicy brown mustard will add a bit more heat, while a sweet Bavarian-style mustard will complement the brown sugar.

Always adjust the seasoning at the end of the cooking process; a small pinch of kosher salt or a crack of black pepper can help elevate the final flavors if the sauce feels like it needs a final lift before serving.

Variations

• Apple and Bratwurst: Add two sliced tart apples during the layering phase. The sweetness of the apples complements the savory sausages and tangy vinegar, adding a classic German flavor profile to the dish.
• Sauerkraut Braise: Incorporate one cup of drained sauerkraut during the layering process. The fermented cabbage adds a sharp, acidic punch that pairs perfectly with the fatty bratwurst and tender potatoes.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium heat until steaming hot, or microwave covered until reaching 165°F (74°C).

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Keep the sausages, potatoes, and sauce together in the container to ensure the flavors continue to meld.

Properly stored in the refrigerator, the dish will maintain its quality for up to three days. When reheating, ensure the dish is heated thoroughly to an internal temperature of 165°F (74°C) to maintain food safety standards.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can assemble the raw ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it in the base and start cooking the next morning.

This saves significant time on busy days and ensures a hot, delicious meal is ready exactly when needed without any last-minute stress or effort.

Serving ideas

Serve the bratwurst and potatoes hot, directly from the slow cooker, to keep the meal warm throughout the dinner. Use a slotted spoon to lift the sausages and potatoes onto individual plates, then drizzle a generous amount of the thickened braising sauce over the top. The sauce is the highlight of the dish, so ensure every serving gets plenty of it to coat the potatoes and sausages effectively for the best experience.

Pair this meal with simple, classic accompaniments such as a crisp green salad with a light vinaigrette or some crusty rye bread to soak up the leftover sauce. The heartiness of the bratwurst and potatoes makes them substantial enough to be the main focus of the meal.

Keep the sides simple to ensure they don't compete with the bold, tangy flavors of the braised ingredients, allowing the main dish to shine as the centerpiece.

Frequently asked questions

Recipe card

Slow Cooker German Bratwurst and Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 6 links raw bratwurst
• 1.5 lbs red potatoes, sliced into rounds
• 4 slices bacon, chopped
• 2 tbsp mustard
• 1 tbsp brown sugar
• 1/4 cup vinegar
• 1/2 cup broth

Instructions

1. Place the raw bratwurst links in the bottom of the slow cooker insert. Arrange the sliced red potatoes and chopped bacon evenly over the top of the sausages.
2. Sprinkle the brown sugar and mustard over the potato and bacon layer. Pour the vinegar and broth over everything to provide the braising liquid.
3. Cover the slow cooker and cook on low for 4 to 6 hours. Ensure the bratwurst reach an internal temperature of at least 160°F (71°C) before serving. Let the meat rest for 5 minutes.

Contains: mustard

Estimated nutrition per serving

Calories

450

Protein

18 g

Carbohydrates

35 g

Fat

26 g

Fiber

3 g

Sugar

5 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.