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Sausage Sauerkraut Supper

Ingredients
  • 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 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cup chicken broth or dry white wine
  • 1 teaspoon pepper
  • 1/2 teaspoon caraway seed
Instructions

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.

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