1 ring Kielbasa, sliced thin
1 can sauerkraut, drained
1 c. sour cream
1/4 c. chopped onion
2 tbsp. butter

Cook onion in butter until tender. Add slices of kielbasa; cook until done. Add sauerkraut cooking on low until warm; fold in sour cream. Warm through; serve in pita pockets.