Old World Sauerkraut Supper

      3    Strips bacon, in small
           -pieces
      2 sm Potatoes, cubed
      2 sm Apples, cored, cubed
      2 lb Polish sausage, in pieces
      3 ts Brown sugar
  1 1/2 ts Flour
  1 1/2 ts Caraway seeds
      2    27-ounce cans sauerkraut
    1/2 c  Water

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).


Yield: 999 Servings