1 lb. smoked sausage
1 lb. sauerkraut
3 tbsp. bacon drippings
1 sm. onion, thinly sliced
1 med. apple, peeled, cored, and thinly sliced
1/4 tsp. salt
1/2 tbsp. celery seed
1/2 tbsp. dill seed
1 tbsp. sugar
1/2 c. water
1/8 tbsp. black pepper

Rinse sauerkraut. In heavy medium size pan, heat bacon drippings and add onion to saute. Add remaining ingredients, except sausage. Cover and cook slowly or until apple slices are soft. Add quartered sausage and continue slowly cooking, covered, until sausage is heated through. Serves 4.