Ingredients
8 bacon strips, finely chopped1 large onion, chopped1 pound smoked kielbasa or Polish sausage, halved and cut into 1/2-inch slices2 pounds medium red potatoes, cut into chunks1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 cup sauerkraut, rinsed and well drained1/2 cup water1/4 cup cider vinegar1 tablespoon sugar1/2 teaspoon salt1/2 teaspoon coarsely ground pepper
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain.
Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
