Ingredients
- 27 cans sauerkraut
- 3 bacon
- 2 potatoes
- 2 apples
- 525 gr polish sausage
- 120 ml water
- 14 gr brown sugar
- 4 gr flour
- 4 gr caraway seeds
Fry bacon and Polish sausage until crisp; drain. Add flour to drippings and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture, bacon and sausage pieces i n CROCK-POT. Add all other ingredients; stir together thoroughly. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours).
