Old World Sauerkraut Supper
3 strips bacon, cut into small pieces
1 ½ T. flour
2 lg cans (No. 21/2) sauerkraut
2 small potatoes, cubed
2 small apples, cubed
3 T. brown sugar
11/2 tsp. caraway seeds
1-2 lbs. Polish sausage, cut up into pieces
½ cup water
Fry bacon until crisp; drain. Add flour
to bacon drippings and blend well. Stir in sauerkraut; mix well.
Place sauerkraut mixture and bacon pieces in CROCK-POT. Add all
other ingredients; stir together thoroughly. Cover and cook on
Low for 7 to 9 hours. (High: 3 to 4 hours)
I use shredded cabbage added to the
sauerkraut if I don't have enough sauerkraut.
I leave the skins on the apples and
I cook on High for the first couple
of hrs - usually because I don't get it all in the pot and have
7 to 9 hrs til dinner - works just as well.
Last updated 22 February 2010
© 2001 - 2010 T.K.Ash