1 can (28 oz.) sauerkraut drained
1 onion, chopped
1 c. thinly sliced potatoes
2 cooking apples peeled, cored and cut into 1-inch slices
1 lb. Polish sausage, cut into 1-inch pieces
black pepper, to taste
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 pepper, add garlic to chicken broth and pour over all. Cover and put in un-preheated oven at 350°F for 1 1/2 to 2 hours.