Polish Sausage Stew
serves 6-8

1 can condensed cream of celery soup
1/3 C packed brown sugar
1 (27 oz) can sauerkraut, drained
1 1/2 lb Polish sausage, cut in 2-inch pieces
4 potatoes, pared and cubed
1 C chopped onion
1 C (4 oz) shredded Monterey Jack

In crockery slow cooker, combine soup, sugar and sauerkraut. Stir in sausage, potato and onion. Cover and cook on low heat for 8 hrs, or on high heat for 4 hrs. Spoon off excess fat. Stir in cheese
Spoon into serving bowls. Serve with additional shredded cheese to sprinkle over top.
Betty in MS

http://www.nancyskitchen