Fall Harvest Pork with Apples and Sauerkraut

Makes 5 servings.

• 1 - pound red potatoes, unpeeled and cut in 1-inch pieces

• 2 - pounds sauerkraut, drained and lightly rinsed

• 1 - green apple, unpeeled, cored, and coarsely chopped

• 1-1/2 - pounds lean boneless country-style pork ribs

• 1/2 - pound kielbasa or Polish sausage, cut in 1 1/2-inch pieces

• 3/4 - cup apple juice

• 3 - Tablespoons brown sugar

• 1 - teaspoon caraway seed

• 1 - teaspoon ground mustard

• 1/2 - teaspoon whole allspice

• 1/4 - cup chopped onion

Directions:

1. In your 3-1/2 or 4 quart crockery slow cooker, you want to first add the potatoes.  In large bowl, mix the sauerkraut, apple, and chopped onions.

2. Next, spoon half the mixture over the potatoes. Top with pork and kielbasa, then  spoon over remaining sauerkraut mixture. In small bowl, add the apple juice, brown sugar, and remaining seasonings. 

3. Lightly stir mixture into sauerkraut.  Cover and cook on LOW for 8 hours or until meat is done and vegetables are tender.