Sausage Sauerkraut Supper 4 cups carrot chunks -- 2 inch pieces 4 cups red potato chunks 2 14 oz. cans sauerkraut -- rinsed and drained 2 1/2 pounds fresh Polish sausage -- cut into 3" pieces 1 medium onion -- thinly sliced 3 cloves garlic -- minced 1 1/2 cups chicken broth or dry white wine 1 teaspoon pepper 1/2 teaspoon caraway seed In a 5-quart slow cooker, layer carrots, potatoes, and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker. {Slow cooker will be full.} Reserve 1 tablespoon drippings in skillet; saute onion and garlic until tender. Gradually add chicken broth or wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway seed. Pour over sausage. Cover and cook on Low for 8-9 hours, or until vegetables are tender and sausage is no longer pink.   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page