1 can (14-oz) sauerkraut, rinsed and drained well
1 lb smoked sausage, cut into chunks
3 medium Granny Smith apples, cored and cut into eight wedges each
1/2 cup packed brown sugar
1/2 tsp caraway seeds (or use Bavarian-style kraut instead of regular)
dash of freshly ground black pepper
3/4 cup apple juice
This recipe works best in a 3-quart cooker.
Layer half the sauerkraut in the bottom of the cooker; top with (in order given) sausage, apples, brown sugar, caraway seeds, and pepper. Spread the remaining sauerkraut over the top. Pour the apple juice overall.
Place lid on cooker and cook on low for 4 to 5 hours or until the apples are tender.