Ingredients:
- 16 ounces sauerkraut, bag or can
- 1 pound kielbasa or smoked sausage
- 3 cooking apples, peeled, cored, and sliced
- 1/2 cup packed brown sugar
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon caraway seeds, optional
- 2/3 cup apple juice or apple cider
Preparation:
Rinse sauerkraut; drain and squeeze dry. Place half of the sauerkraut in a slow cooker.Cut sausage into 2-inch lengths. Place in slow cooker. Continue to layer in slow cooker, apples, brown sugar, salt, and pepper, sprinkling with caraway seeds, if desired. Top with remaining sauerkraut. Add apple juice. Do not stir mixture.
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.
Serves 4.
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