Smoked Sausage & Sauerkraut

In a dutch oven, heat a Tblsp. of veg. oil until hot.

Saute 1/2 onion, thinly sliced for a few minutes.
Add 1/2 cup grated apple - saute until soft and wilted.

Add a 15 oz. can or package (or two if you LOVE kraut) of sauerkraut along with a cup of water, 1/4 tsp. black pepper, 1/4 tsp. salt, a shake of cayenne,  1/2 tsp. caraway seeds -  cover and simmer for 1/2 hour.

Slice up 1# (or more) of smoked sausage/kielbasa - and arrange it with the cooking sauerkraut.  Cover and continue simmering for another 1/2 hour.

This is great served with spaetzle, dumplings or potatoes - and good, crusty rye bread.