This recipe isn't much different from Porky Kraut, but I thought I'd post it anyway, since it's a little faster (you don't have to cut up the meat) and more colorful, and it reminds us all to use our beloved slow-cookers.
~6 raw bratwurst
2 lbs. sauerkraut
1 large carrot
1 large turnip (optional)
1/4 c. white wine
1 tsp. salt
1 tsp. thyme
1 tsp. white pepper
1 tsp. paprika
1/2 tsp. sugar
1 pinch cayenne
2 bay leaves
Brown the brats in a pan. Place them in the slow-cooker. Use some water or broth to deglaze the pan and add that to the cooker.
Drain and rinse the kraut. If you like it zingy, only rinse it a little. Add to the cooker.
Grate the carrot and turnip (if using) and add to the cooker.
Stir in the spices and wine and add water so that the contents are 3/4 submerged. Cook all day. Serve with mashed or roasted potatoes.
Feel free to experiment with the spices. I add a mix I got from Penzey's called Krakow Nights. You can go the caraway route if you like that kind of thing.