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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.
There are many different ways to prepare bratwurst (from frying on butter and onion to cooking in microwave). Personally, I prefer the bratwurst recipe my family enjoys the most: Beer-simmered bratwurst. And truly, the marriage of German beer and brats is the most natural of all, and therefore, the most delicious.