The results of this recipe were very disappointing. As it is written, I would not make it again. I followed the directions to the letter and I ended up with mush. The kilbasa was way too cooked and the apples, onions, and sauerkraut was soupy. I have used this slow cooker numerous times and have had no problem with the temperature. My main questions are this: Do you use FRESH kilbasa Are you sure that you meant to require 4 hours at HIGH? I have spoken with friends and relatives who would know and they seemed to think that that is too high of a temp for too long time for sausage. Please advise. Thanks