This dish has German roots, but is widely prepared in Switzerland. I'm not sure exactly where I found this recipe,but it's been DH and grandson's favorite deer hunting camp meal for many years. It cooks in one skillet so clean up is minimal.
- In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
- Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
- If kraut still has a sour taste, add more brown sugar to suit your taste.