Four ingredients, less than four hours… delicious! We buy delicious pork bratwursts from our virtual farmers market. These bratwursts are from C-Saw Hill Farm in Rutherford, NC – a farm started by a couple who wanted to provide food for their family and their community that was not factory farmed or over-processed. This fabulous couple’s other job is teaching high school students how to farm sustainably! Wow.
Depending on how much time I have to prepare dinner and how clean my kitchen is, I sometimes brown the bratwursts before tossing them in the crockpot. Yesterday, however, my kitchen was sparkling. A rare occurrence. I didn’t want to mess it up. I know that some of you know exactly what I am talking about… Yesterday there was no browning of the bratwursts. I chopped them into bite size pieces and added them directly to the Crockpot.
After adding the bratwurst, I roughly peeled two large apples (North Carolina Pink Lady Apples!) and chopped them about the same size as the bratwurst. I also chopped a small onion and added that to the mix.
The fourth and final ingredient: sauerkraut. I love sauerkraut on reuben sandwiches but I had never made it or cooked with it. Sauerkraut is basically pickled cabbage. The downside to sauerkraut is its high salt content. I used 1 can of sauerkraut in this recipe.
After combining the following four ingredients:
1 lb. bratwursts, chopped into bite-size pieces
2 large apples, peeled and chopped
1 small onion, chopped
1 can sauerkraut (about 14 ounces)
Cook on high 3 hours. We served the bratwursts and sauerkraut in bowls with delicious cornbread on the side and a plate of fresh crunchy veggies. Another meal with no leftovers… Enjoy!