Polish kraut and apples the tender apples, brown sugar and smoked sausage give the dish fantastic flavor. It tastes like you fussed over it all day. All you need is some slices of rye bread to round out this meal. From Caren Markee of Cary Illinois.

Ingredients 

1 can (14 ounces) sauerkraut, rinsed and well

drained

1 package (16 ounces) smoked Polish sausage

or kielbasa

3 medium tart apples, peeled and cut into

eighths

1/2 cup packed brown sugar

1/2 teaspoon caraway seeds, optional

1/8 teaspoon pepper

3/4 cup apple juice

Method 

Place half of the sauerkraut in an ungreased 3-qt. slow cooker. 

Top with sausage, apples, brown sugar, caraway seeds if desired and pepper. 

Top with remaining sauerkraut. Pour apple juice over all.

Cover and cook on low for 4-5 hours or until apples are tender. Yield: 4 servings.