1      pound         fresh or canned sauerkraut
   1      pound         lean smoked Polish sausage
   3                    tart cooking apples -- thickly sliced
     1/2  cup           packed brown sugar
     3/4  teaspoon      salt
     1/8  teaspoon      pepper
     1/2  teaspoon      caraway seeds (optional)
     3/4  cup           apple juice or cider
Rinse sauerkraut and squeeze dry.  Place half of the sauerkraut in a slow
cooker.
Cut sausage into 2-inch lengths.  Place in slow cooker.  (I've made this with
bratwurst -- cooking it before putting in crockpot)
Continue to layer in slow cooker, in order, apples, brown sugar, salt, pepper
and, if desired, caraway seeds (I never use them).  Top with remaining
sauerkraut.  Add apple juice.  DO NOT STIR.
Cover and cook on high for 3 to 3-1/2 hours or on low for 6 to 7 hours or
until apples are tender.
Stir before serving.