• 1 lbs polish sausage (or bratwurst)

• 2 lbs sauerkraut (ingredients are ONLY cabbage, salt, and water)

• 1 lbs potatoes, diced

• 1 lbs mushrooms, sliced

• 1 onion, diced

• 1 1/2 sticks no salt butter

• 2 Tbsp olive oil

• 1/4 tsp ground black pepper

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Boil the sausage until it reaches 165 degrees F in the middle (about 15-20 minutes), then brown in a frying pan on low heat (level 2 on a gas stove) with the olive oil, about 5 minutes on each side.  Slice the sausage.

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Rinse the sauerkraut twice with water so it's less salty.

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Melt 1 stick of butter in a tall pot.  Add the onions, mushrooms, and black pepper.  Saute on low heat (level 2 on a gas stove) until the onions are almost transparent, about 10 minutes.  Add the sauerkraut and potatoes to the pot along with the other 1/2 stick of butter, and cook until the sauerkraut starts to brown (about 30 minutes), stirring often.

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Empty the pot into a dutch oven along with the sliced sausage.  Bake (covered) in the oven at 325 degrees F for 2 hours.

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Serves 2-4 people.