3 Strips bacon, in small
-pieces 2 sm Potatoes, cubed
2 sm Apples, cored, cubed
2 lb Polish sausage, in pieces
3 t Brown sugar
1 1/2 t Flour
1 1/2 t 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).