From “Slow Cooker: The Best Cookbook Ever,” by Diane Phillips (Chronicle). Serves 8.
Ingredients
2 tablespoons butter
2 large onions, cut into half-rounds
2 teaspoons caraway seeds
1/4 cup firmly packed light brown sugar
1/4 cup Dijon-style or whole-grain mustard
32 ounces (or about 4 cups) sauerkraut, rinsed and drained
10 bratwurst
Two 12-ounce bottles dark lager
Directions
Melt the butter in a large skillet over medium-high heat. Add the onions and caraway seeds and saute until the onions begin to turn golden.
Add the sugar and mustard, and stir to blend. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the remaining ingredients, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours, until the brats are cooked through.
Serve the brats and sauerkraut from the slow cooker.
