8 oz. fully cooked Polish sausage or fully cooked, smoked bratwurst, bias sliced into 3-inch chunks
2 slices bacon, cut up
1/3 c. chopped onion
1 clove garlic, minced
1/3 c. dry white wine
2 tsp. brown sugar
1 tsp. caraway seed
1/4 tsp. pepper
1/8 tsp. ground cloves
1 (16 oz.) can drained sauerkraut
1 (16 oz.) can sliced potatoes, drained
8 oz. fully cooked ham, cut into 1/2 inch cubes
2 med. green or red apples, cored & cut into 8 wedges each

If desired, cut 2 to 3 horizontal slits in each sausage chunk sot hat they are still attached but easier to break apart when eating. Set aside.

In a 10-inch skillet cook bacon, onion and garlic until onion is tender, but not brown. Drain. Stir in wine, brown sugar, caraway, pepper and ground cloves. Add sauerkraut and potatoes. Top with Polish sausage or bratwurst and ham.

Bring mixture to boiling; reduce heat. Cover and simmer for 20 minutes. Add apple wedges and cook about 8 minutes more or until apples are tender. Makes 4 main dish servings.