Sausage and Potato Stew. (Add Sauerkraut?)

By á-47

Ingredients

• 2 slices bacon
• 1/2 lb. Polish sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 potatoes, peeled and cubed
• 4 cups chicken broth
• 2 cups water
• 1 cups frozen corn
• 1 (13 oz) can evaporated milk
• 2 Tbsp. cornstarch
• 1/4 cup chopped chives
• 1 can sauerkraut

Preparation

Step 1

In a large skillet, cook bacon until crisp. Drain on paper towels, crumble, and refrigerate. Cut sausage into 1" pieces and cook for 2-3 minutes in bacon drippings. Remove and place in a 4 qt. slow cooker.

Add onion and garlic to skillet; cook and stir for 4 minutes. Pour all ingredients from skillet into slow cooker. Add potatoes, stock, water and frozen corn, and sauerkraut.

Cover and cook on low for 8 hours. In small bowl, combined cornstar4ch and evaporated milk; mix well. Add to slow cooker along with reserved bacon.

Cover and cook on high for 30-40 minutes, or until stew is thickened. Sprinkle with chives and serve.