INGREDIENTS:
1 large onion, chopped
1 packet of L&S Natural Vienna, halved and cut into 1/2-inch slices
900g medium red potatoes, cut into chunks
1 can condensed cream of potato soup, undiluted
1 cup L&S Sauerkraut, rinsed and well drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon L&S kosher salt
1/2 teaspoon coarsely L&S ground pepper
METHOD
In a large skillet, sauté onion in olive oil for 1 minute. Add viennas; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain.
Transfer vienna mixture to a slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over vienna mixture. Cover and cook on low until potatoes are tender, 6-7 hours.