Polish Kraut & Apples
1 lb sauerkraut
1 lb polish sausage
3 tart cooking apples, sliced thick
1/2 c packed brown sugar
3/4 tsp salt
1/2 tsp caraway seeds-optional
3/4 c apple cider or juice
Squeeze dry sauerkraut. Place 1/2 of it in a crockpot.
Cut sausage into 2 in sliced. Place in crockpot.
Layer in order:
Top with remaining sauerkraut. Add apple cider or juice. DO NOT STIR.
Cover and cook on high 3 to 3 1/2 hours or on low for 6 to 7 hours.
Stir before serving. Serve with butter and rye bread or small boiled potatoes.
Stuffed Cabbage day is getting close. Do I have any takers for a class on stuffed cabbage for Saturday?