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.
