1 can (28 oz.) sauerkraut drained
1 c. thinly sliced potatoes
2 cooking apples peeled, cored and cut into 1 inch slices
Black pepper to taste
1 lb. Polish sausage, cut into 1 inch pieces
1 clove garlic, crushed
2 c. chicken broth

Rinse sauerkraut in cold water. Drain well. Put half the sauerkraut into dutch oven. Layer with half the onions, potatoes, apples and sausage. Sprinkle with peppers, add garlic to chicken broth and pour over all. Cover and put in unpreheated oven for 1 1/2 to 2 hours.