by Millie Bentley
Greetings. Finally, a crock pot recipe! This recipe comes from Marge Gwin, my neighbor in Palm Desert. Marge would keep an eye out for me, when I was in Palm Desert, I’d find her newspaper on my doorstep every morning – just in time to enjoy with a cup of coffee. It is really good to have such nice neighbors.
Without further ado, we’ll go to the kitchen to prepare this dish and then take off five or six hours until our crockpot dinner is ready to eat.
Marge’s Polish Kraut and Apples
1 can (14 oz.) sauerkraut, rinsed and drained
1 pound fully cooked Polish sausage or kielbasa, cut into 2 inch pieces
3 medium tart apples, peeled and cut into eighths
½ cup brown sugar, packed
½ teaspoon caraway seeds (optional)
1/8th teaspoon black pepper
¾ cup apple juice
Place half the kraut in an ungreased slow cooker, or crock pot. Top with sausage, apples, caraway seeds, black pepper and brown sugar. Top with remaining sauerkraut and pour apple juice over all. Cover and cook on low for four to five hours or until apples are tender.
Thanks Marge. I’m sure that will be enjoyed by many folks here in the cold North. I know I enjoyed it, but I have to admit that I cut back on the sugar and threw in two little red potatoes. Until next year, dear friends, vaya con Dios.
