1 Use a description of your goods or services that complies with the USPTOâs Acceptable Identification of Goods and Services Manual; 2  If the mark identifies a living personâs name, a signed authorization from that person allowing you to use their name.
In a 4- to 6-quart slow cooker, mix together the potatoes, sauerkraut, onion, broth, wine, caraway seeds, Â½ teaspoon salt, and Â¼ teaspoon pepper. Nestle the bratwurst in the vegetables. 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). Sprinkle the bratwurst, potatoes, and sauerkraut with the parsley and serve with the toast, butter, and mustard.
A lot of people will tell you to par-boil the bratwurst in beer and onion and then brown them up for a short time on your grill. Thereâs nothing wrong with that school of thought â but I like to do it the other way around. Put your brats on the grill and briefly brown them on both sides. Donât cook them all the way through. Let them finish cooking in your beer mixture. The benefit of this is that even if you burn your brats by mistake â they still tend to plump up again in the beer.