2 (16 oz.) cans or pouches sauerkraut, drained
1 (16 oz.) can tomatoes, undrained and broken up
2 tbsp. caraway seed (optional)
1 lg. onion (1 c.), finely chopped
3/4 lb. bacon, cut into small pieces
1 lb. smoked fully cooked Polish sausage

Drain sauerkraut and rinse with cold water. Put into a 5-quart pot. Add enough water to cover the kraut and cook for 35 minutes. Remove from stove and drain.

Fry the bacon well (do not drain the grease). Add the onions and saute until they are translucent. Add the kraut; stir well until well blended. Add the tomatoes; stir. Cover and let simmer for 45 minutes, stirring occasionally. Cut sausage to 1-inch slices. Lay on top of kraut for about 15 minutes to warm up. Makes 4 servings.