Crockpot Cooking: Sausage Sauerkraut Supper

Not a taste for young kiddos but David and I definitely liked it.

Ingredients:
4 cups carrot chunks (2-inch pieces)
4 cups red potato chunks
2 cans (14 ounces each) sauerkraut, rinsed and drained
2-1/2 pounds fresh Polish sausage, cut into 3-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seeds

Directions:
In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender.

Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink.

Yield: 10-12 servings.