Polish Kraut 'n Apples

Recipe Ingredients

1 lb	454g / 16oz	Fresh or canned sauerkraut
1 lb	454g / 16oz	Lean smoked Polish sausage
3		Tart cooking apples - thickly sliced
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Caraway seeds - (optional)
3/4 cup	177ml	Apple juice or cider

Recipe Instructions

Rinse sauerkraut and squeeze dry. Place half of the sauerkraut in a slow cooker.

Cut sausage into 2-inch lengths. Place in slow cooker. (You can make this with bratwurst, cooking it before putting in crockpot.) Continue to layer in slow cooker, in order, apples, brown sugar, salt, pepper and, if desired, caraway seeds. Top with remaining sauerkraut. Add apple juice. DO NOT STIR.

Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 6 to 7 hours or until apples are tender. Stir before serving.

Serve with small boiled potatoes and French or rye bread.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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