1 lb. bulk sausage
2 large cans or bags of sauerkraut
2 apples peeled or diced
1 c. maple syrup
2 tbsp. mustard (wet type)
Salt
3 or 4 bay leaves
1 c. wine or apple juice
Lemon pepper or regular pepper
2 onions diced

Brown sausage. Add rest of ingredients and simmer on low fire for 4 hours uncovered. The juice should be cooked down and the sauerkraut should have a brown shade. Taste during cooking. If too sweet add mustard, if too tart add maple syrup.