3    Strips bacon, in small
-pieces
2 sm Potatoes, cubed
2 sm Apples, cored, cubed
2 lb Polish sausage, in pieces
3 ts Brown sugar
1 1/2 ts Flour
1 1/2 ts Caraway seeds
2    27-ounce cans sauerkraut
1/2 c  Water

Fry bacon and Polish sausage until crisp; drain. Add
flour to drippings and blend well. Stir in sauerkraut;
mix well. Place sauerkraut mixture, bacon and
sausage pieces i n CROCK-POT. Add all other
ingredients; stir together thoroughly. Cover and cook
on Low 7 to 9 hours. (High: 3 to 4 hours).