1 14-ounce package Little Smokies or other sausages, cut into links
1½ pounds sauerkraut
1 medium onion, chopped
1 to 1½ cups tomato or vegetable juice
¼ to ½ cup brown sugar
½ cup shredded carrots (optional)
Lightly oil, butter or spray the slow cooker insert.
Toss the sausages in the bottom of the crockpot.
Sprinkle the diced onions over the top.
Layer in the sauerkraut.
Mix the juice and brown sugar, stir until well combined; pour over the sausages and sauerkraut.
Cover and cook on low for 4 to 5 hours. At least 3 on high. Check onions for doneness.
Stir well before serving.
Follow the same steps as above but increase the juice to 2 cups.
Bake in a preheated 350-degree oven for about 60 minutes.