1 1/2 to 2 lbs. Kilbasa sausage
1/2 med. onion, chopped
2 med. potatoes, scrubbed and grated
2 med. carrots, peeled and grated
1 (16 oz.) jar Steinfeld Wine kraut (or reg. kraut)
1 tbsp. brown sugar
Salt and pepper to taste

Cut sausage in 2 1/2 - 3 inch pieces and slice in half lengthwise, then brown in medium high skillet. Remove sausage and drain on paper towel. In the small amount of sausage fat saute the onion and grated potatoes. Saute about 5 minutes then add carrots and Wine Kraut. Rinse Wine Kraut jar with small amount of watewr and add. Add brown sugar, salt and pepper to taste. Simmer covered for 30 minutes. Sprinkle with chopped fresh parsley.