2 (1 lb. ea.) pkgs. turkey sausage (I use Hillshire farms; may sub beef)
1 (2 lb.) bag sauerkraut
2 large onions
2-3 peppers (green and yellow, orange or red for color)
1/2 cup chopped carrots (optional)
1/2 cup chopped celery (optional)
ground black pepper

Drain sauerkraut (can soak in water to help remove odor). Cut sausage into bite size chunks. Cut onions and peppers into large chunks.

Sauté carrots and celery (if using). Wait until carrots are done and add onions and peppers in skillet (no grease needed).

In large skillet, fry meat on medium until seared, remove to bowl and fry kraut in leftover grease and pepper liberally. When kraut is browning add meat and other ingredients into skillet. Mix well, reduce heat and stir every 5 to 10 minutes.

Serve with a cucumber tomato vinaigrette salad and oven fried potatoes.

Submitted by: Jose