1 lb. fresh or canned sauerkraut
1 lb. lean smoked Polish sausage
3 tart cooking apples, thickly sliced (peel if desired)
1/4 c. packed brown sugar
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. caraway seeds (optional)
3/4 c. apple juice or cider

This recipe is made in the slow cooker, cooking time: 3-3 1/2 hours on high or 5-6 hours on low.

Drain sauerkraut and lightly squeeze dry. Place half of sauerkraut in slow cooker. Cut sausage into 2 inch lengths. Place in slow cooker. Continue to layer in slow cooker, in order, apples, brown sugar, salt, pepper and caraway seeds. Top with remaining sauerkraut. Add apple juice. Do Not Stir. Cover and cook on high 3-3 1/2 hours or on low for 5-6 or until apples are tender. Stir before serving. Serve with small boiled potatoes and French or rye bread.