| Ingredients: 2 cups sauerkraut
1/2 pound kovbasa, sliced
2 tablespoons of bacon fat
1 medium onion
1/2 teaspoon sugar
1/4 cup water
1/2 teaspoon caraway seed
Salt and Pepper
1 bay leaf
Directions:1. Taste the sauerkraut to see how much acidity it has. If it is too acidy, rinse it with warm water once or twice. Never over-rinse sauerkraut because it will loose its taste. Drain thoroughly.
2. Chop the onion and cook it in the bacon fat till it is soft and opaque.
3. Add the sauerkraut, and all of the remaining ingredients except the salt. If the sauerkraut is not rinsed, it might be salty enough. Taste and season. Cook uncovered until it is tender.
4. Add the sliced kovbasa and cook it with the sauerkraut. The sausage`s flavor as well as the fat make it a very tasty dish. Serve with mashed potatoes and dark rye bread.
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