In this recipe I treat the Native Offerings sauerkraut like miso–I add it in at the end, and heat it through at the barest simmer. This way, the enzymes and lactic cultures are preserved. To reheat, add some more liquid and very gently heat through, again, without bringing to a boil. Of course, you can use regular, pasteurized sauerkraut, if you wish–add it at the same time as the potatoes.

3 – 4 T butter
1 large onion, halved and thinly sliced
1/2 c dry white wine
1 c broth or water
2 T wine vinegar
1 bay leaf
1 lb potatoes, cubed
1 lb cooked sausage, sliced
2 c (heaping) sauerkraut
1 – 2 T Dijon mustard
salt and black pepper, to taste

1. Melt butter in a large skillet and sauté onion until golden.  Add wine, broth, vinegar, bay leaf, and potatoes. Bring to the boil and simmer until potatoes are tender–the cooking time will depend on the size of your potato cubes. Add the sausage after about 10 minutes.

2. When the potatoes are done to your liking, take the skillet off the heat. Lower the heat of the burner. Stir in the sauerkraut, then put back on the heat and warm through–a very gentle simmer is all you want. Remove skillet from heat and add mustard, one tablespoon at first. Taste, then add more if you like. Stir in salt and pepper, to taste, though pepper may be all you need.