Sausage Sauerkraut Supper

• 4 cups carrot chunks (2-inch pieces)
• 4 cups red potato chunks
• 2 cans (14 ounces each) sauerkraut, rinsed and drained
• 2-1/2 pounds fresh Polish sausage links
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1-1/2 cups dry white wine or chicken broth
• 1 teaspoon pepper
• 1/2 teaspoon caraway seeds

1. In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender.
2. Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160u0b0.

carrot, sauerkraut, sausage, onion, garlic, white wine, pepper, caraway seeds

Taken from www.tasteofhome.com/recipes/sausage-sauerkraut-supper/ (may not work)