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1 package sauerkraut - (32 oz) -- drained
5 large red potatoes -- sliced
1 1/2 pounds knockwurst -- chunked
Caraway seeds -- to taste
1/4 cup brown sugar - (to 1/2 cup)
1 cup chicken broth
5 large Granny Smith apples -- cored, diced
Layer in either a Dutch oven for stovetop cooking, or in a slow cooker. Begin with potatoes, then sauerkraut, then a sprinkling of caraway seeds and half the brown sugar, then the apples, then the knockwurst, then the chicken broth, then the rest of the brown sugar. Cover and cook on low for stovetop, for 2 hours. If using the slow cooker, cover and cook on LOW for 7 hours.
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