Ingredients
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8 slices bacon, strips cut up
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1 large onion, chopped
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1 lb smoked Polish sausage, cut into 1/2 inch slices
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2 lbs medium red potatoes, cut into chunks
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1 (10 ounce) can cream of potato soup, undiluted
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1 cup sauerkraut, rinsed and drained
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1/2 cup water
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1/4 cup cider vinegar
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 teaspoon fresh coarse ground black pepper
Instructions
- Cook bacon over medium heat until crisp. remove and drain.
- Saute onion in the drippings for one minute.
- Add sausage, cook until lightly browned.
- Add potatoes, cook 2 minutes longer.
- Drain. Transfer to a 3 quart slow cooder.
- In a small bowl, combine the remaining ingredients.
- Pour over sausage mixture.
- Cover and cook for 5-7 hours on low until potatoes are tender.