3 Strips bacon, in small

-pieces 2 sm Potatoes, cubed

2 sm Apples, cored, cubed

2 lb Polish sausage, in pieces

3 t Brown sugar

1 1/2 t Flour

1 1/2 t 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).