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Sausage & Sauerkraut Soup

Enjoy this hearty soup on a brisk fall afternoon with family and friends. The perfect soup for an Oktoberfest celebration and for warming you up on those chilly nights!

Yield: 6

Ingredients:

 

  • 4 Greenridge Farm German Bratwursts, sliced
  • pound tiny new red potatoes, sliced in fourths 
  • 1 1/2 small onions, coarsely chopped
  • cup celery, sliced
  • cloves garlic, minced
  • bay leaves
  • 2 cups Bavarian-style sauerkraut
  • 29 oz. beef broth (~2 cans)
  • 1 Tbsp Greenridge Farm Dijon Mustard 
  • Tbsp cider vinegar
  • tsp paprika
  • tsp fennel seeds, crushed
  • 1/2 tsp caraway seeds

InSTRUCTIONs:

 

  1. Slice Greenridge Farm German Bratwursts in 1/4″ pieces.
  2. In a large skillet, over medium heat, sauté bratwurst slices until golden brown. Set aside.
  3. Combine red potatoes, onions, celery, garlic, bay leaves, sauerkraut and browned German Bratwursts in a slow cooker.
  4. In separate bowl, whisk together broth, mustard, vinegar, paprika, fennel seeds and caraway seeds and pour into the slow cooker.
  5. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Discard the bay leaves.
  6. Enjoy!

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