1	can	sauerkraut, rinsed and well drained (14 oz.)
1	lb.	fully cooked polish sausage or Kielbasa, cut into 2" pieces
3	med.	tart apples, peeled and cut into eighths
1/2	c.	brown sugar, packed
1/2	tsp.	caraway seeds (optional)
1/8	tsp.	pepper
3/4	c.	apple juice

Place half of the sauerkraut in an ungreased slow cooker.  Top with sausage, apples, brown sugar, caraway seeds (if desired) and pepper.  Top with remaining sauerkraut.  Pour apple juice over all.  Cover and cook on low for 4 to 5 hours or until apples are tender.

Yield: 4 servings