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)

TIPS:

I use shredded cabbage added to the sauerkraut if I don't have enough sauerkraut.

I leave the skins on the apples and potatoes.

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.