1 lg. can sauerkraut
1/2 lg. can water
1 lg. link FRESH polish sausage
Pepper to taste
1/4 c. pearl barley

Cook sausage in pot large enough so that sausage does not have to be cut; cover with enough water to last a 30 minute cook time. Bring to a slow boil for 30 minutes.

When sausage is cooked remove from water; set aside. Let the sausage water cool to a point where the fat can be removed. (For a fast way is to put water in a bowl and put in freezer or refrigerator until fat hardens and can be removed easily.)

Meanwhile cook sauerkraut and barley in large pot. Use kraut can to measure water; add to kraut and barley. Cook slowly. Cut sausage in bite size pieces; add to kraut. Check sausage water remove fat; add water to kraut. Continue cooking until barley is done about 1 hour. Secret is fresh sausage, and remove fat before adding to kraut.