Ingredients
32 oz sauerkraut, from deli or meat section
½ cup dark brown sugar, packed
1 large onion, chopped coarsely
1 lb Polish sausage, fat-free
1 tsp caraway seeds, optional
Preparation
Place sauerkraut in colander, and rinse well with cold water.
Squeeze dry.
Put into a large bowl.
Add brown sugar, onion, and seeds, if desired.
Mix well until kraut is a delicate caramel color.
Place kraut mixture in a greased crock pot.
Slice the sausage into large chunks, and place on top of the kraut.
Cook on low heat for about 6 hours.
If feasible, stir about half way through cooking time.
Serve hot with mashed potatoes.
