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Slow Cooker Bratwursts with Turnips and Sauerkraut

Turnips from Jones Family Farm in NC
This meal took an entire 10 minutes to prepare and only uses 4 or 5 ingredients! 3 out of four children surveyed would eat it again for dinner tomorrow. Unfortunately for mommy, there are no leftovers so that isn’t actually an option.
This morning I took our favorite bratwursts from C-Saw Hill Farm out of the freezer and let them thaw for a bit.  A few minutes before I was scheduled to be in line for preschool carpool pick-up, I remembered that I had not actually done anything with the brats sitting patiently on the counter. I am not kidding when I say that this took ten minutes to get all the ingredients roughly chopped and into the crockpot. 
He LOVES turnips…
1 pound bratwursts or Italian sausages, cut into 1 inch pieces and quickly browned (not cooked through)
3 or 4 turnips, ends trimmed, peeled, and cut into bite-sized pieces
1 apple, roughly peeled and chopped into bite-sized pieces
About 2 cups of sauerkraut 
About 2 large tablespoons brown sugar
In the crockpot – ready to cook
After roughly chopping the bratwursts into 1 inch slices, I tossed them into the pan to brown on medium high. I stirred them once. My goal was to give them a little bit of color – not to cook them through. They will cook in the crockpot.
Roughly chop the turnips and the apples about the same size. There was a bit of trickery involved by including an apple – I thought that, if need be, I could say that I think *most* of the pieces are apples, so why not give them a try? Thankfully, no little white lies were needed, the turnips were a hit. Possibly thanks to the tablespoons of brown sugar that I sprinkled over the top of the turnips, apples, and sauerkraut before I added the browned brats. 
Ready to eat
Using a large spoon, gently stir to combine bratwursts, turnips, apples, sauerkraut, and brown sugar. Cover and cook on low for about 4 hours. Enjoy! 

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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