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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.
Directions: 1. Start potatoes in Microwave: Turn oven to 425*F. Wash the potatoes, then poke each one three times with a fork. Microwave the potatoes on high for 6 minutes. 2. Finish potatoes in oven: Transfer the potatoes to the oven, and cook for 20 minutes, or until the skin feels crisp when a potato is squeezed.Remove from the oven and immediately cut a slice the top of the potato to let the steam escape.Squeeze from the ends to fluff up, and serve.. Finish potatoes in oven: Transfer the potatoes to the oven, and cook for 20 minutes, or until the skin feels crisp when a potato is squeezed. Remove from the oven and immediately cut a slice the top of the potato to let the steam escape. Squeeze from the ends to fluff up, and serve.