Crockpot Sauerkraut and Smoked Sausage with Potatoes and Apples

1-2 lbs.  small red potatoes with skin on, cubed
2 14.5 oz. cans sauerkraut, undrained
1 lb. smoked kielbasa, or sausage, cut into 1" slices, I used 14 oz. little smokies, sliced
8 beef hot dogs, cut into 1" slices
1/2 c. brown sugar, or 1/4 c. honey
1/2 c. yellow onion, chopped
1 gala or fuji apple, chopped
1 c. water
1 c. chicken or beef broth
1/2 t. chili powder
1/2 t. paprika
1 t. cumin
1-2 T. olive oil, for carmelizing, optional
parsley, for garnish, if desired

In a large lined crockpot, place half of the sauerkraut, 1/4 c. onion, 1/2 of apples, 1/4 c. brown sugar, 1/4 t. chili powder, 1/2 t. cumin, and 1/4 t. paprika. If carmelizing sausage and hot dogs, add oil to large skillet and heat to medium high. Brown sausage slices on each side, about 5-6 minutes per side. Place in crockpot. Place hot dogs in skillet and brown on each side 3-4 minutes per side. Place on top of sausage. Add remaining sauerkraut, water, onions, apples, brown sugar, cumin, chili powder and paprika. Cover and cook on low for 1 hour. Add potatoes and cook another 3 hours until potatoes are tender. Sprinkle with parsley before serving. I served this with calico beans.

1st picture: while cooking. 2nd picture: ready to eat: