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Ingredients
4 Cups carrots, cut into 2" pieces
4 Cups red potato chunks
2 (14 oz) Cans sauerkraut, rinsed & 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
Instructions
In a 5 quart crockpot, layer carrots, potatoes, and sauerkraut. In a skillet, brown the sausage; transfer to the crockpot. {Crockpot will be full.} Reserve 1 tablespoon drippings in skillet; saut� 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 to 9 hours, or until vegetables are tender and sausage is no longer pink.