My sister whipped this up for a BBQ, and everyone wanted the recipe

Grease the bottom of your slow cooker lightly.

Place the drained sauerkraut at the bottom of the slow cooker.

Layer the quartered potatoes and sliced apples over the sauerkraut.

Brown the sliced Polish sausage in a skillet over medium heat, then add it to the slow cooker.

Pour the chicken or vegetable broth over the ingredients in the slow cooker.

Sprinkle the caraway seeds, add the bay leaf, and sprinkle the thyme and rosemary over the top.

Season generously with salt and pepper.

Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours.

If desired, sprinkle shredded cheese over the top about 15 minutes before serving, allowing it to melt.

Serve hot, garnished with fresh parsley leaves.

For a milder flavor, use a sweet apple variety like Fuji or Gala. If you have picky eaters, consider using a milder sausage or even chicken sausage. You can also add a splash of apple cider vinegar for extra tang. For a vegetarian version, skip the sausage and add more potatoes or some mushrooms for a hearty texture. If you prefer a spicier kick, add a pinch of red pepper flakes or use a spicy sausage variety.