Sausage Sauerkraut Supper

Sausage Sauerkraut Supper
Taste Of Home's Quick Cooking Sept./Oct. 98
Serving Size : 10

4 cups carrot chunks -- 2 inch pieces
4 cups red potato chunks
2 14 oz. cans sauerkraut -- rinsed and 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

In a 5-quart slow cooker, layer carrots, potatoes, and
sauerkraut. In a skillet, brown the sausage; transfer
to the slow cooker. {Slow cooker will be full.}
Reserve 1 tablespoon drippings in skillet; saute 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 8-9 hours, or until
vegetables are tender and sausage is no longer pink.