BASIC PROPORTIONS:

2 lg. cans shredded sauerkraut
4 Granny Smith apples
1 pkg. smoked sausage, cut into serving pieces
3 bay leaves - sm. (or 2 lg.)
6 juniper berries
Apple juice

If you are limiting fat in your diet, parboil sausage to remove excess fat; 10 minutes in water should do it. Turkey smoked sausage may be substituted if necessary.

Spray large casserole (with a cover) with Pam. While sausage parboils, peel, core, and slice apples - about 1/2 inch thick. Empty sauerkraut into colander, rinse with cold water and let drain.

Layer in half the sauerkraut, then half the apples. Add bay leaves and juniper berries. Add second layer of sauerkraut and apples. Top with sausage. Add apple juice to cover. Juice should cover sauerkraut and apples, but not sausage. Put lid on casserole. Bake at 225 degrees for 3 to 4 hours. If you are pushed, the temperature may be turned up to 325 degrees for 1 1/2 to 2 hours. If you have more time, bake it at 175 degrees for 5 or 6 hours.

Check occasionally, if lid doesn't fit well, you may need to add additional juice. Casserole is done when apples are tender, but some over cooking doesn't hurt it. The proportions may be increased to feed a crowd. With a huge casserole cooking all day at 225 degrees works well.