1 1/2 lb. smoked kielbasa
1 lg. onion, thinly sliced
1 1/2 lb. sauerkraut
3/4 c. chicken broth
2 tbsp. Dijon style mustard
1/4 tsp. allspice

Slice kielbasa into 1/2 inch rounds. Rinse the sauerkraut briefly and drain thoroughly. Place the kielbasa in a large heavy skillet over medium heat. Stir until sausage has rendered its fat and is lightly brown, about 10 minutes. Remove with slotted spoon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

Stir in onion. Saute until wilted, about 5 minutes. Stir in sauerkraut into skillet. Stir in broth, mustard, and allspice. Heat to boiling. Stir kielbasa into sauerkraut mixture. Transfer to a deep 12-inch baking dish. Cover tightly with aluminum foil. Bake at 350 degrees until juices are bubbling, about 20 minutes. Remove from oven and let stand 5 minutes before serving.

Serves 4.