Kielbasa Sausage with Caraway Sauerkraut

 

1 large onion, chopped

1 (16-ounce) bag refrigerated sauerkraut

1 cup dry white wine

2 bay leaves

1/2 teaspoon caraway seeds

Freshly ground black pepper to taste

1 pound Kielbasa sausage, sliced diagonally into 1 1/2-inch pieces

Combine onion, sauerkraut, wine, bay leaves, caraway seeds and pepper in heavy large saucepan. Cover and simmer mixture for 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve.

Serves 4.