1 lb. sauerkraut
Shortening and butter
2 Tbsps. flour
1 small onion
1 small potato, grated
1 tsp. caraway seeds
1 capful gravy master
Salt to taste
Sugar to taste

Rinse sauerkraut. Cover with water. Add caraway seeds and grated raw potato. Cook about 1 hour. Saute onion in mixture of shortening and butter, until golden brown. Add flour, stir, then add cold water. Stir to avoid lumps. Add to sauerkraut. Add gravy master, salt and sugar. Serve with sausage and potato salad.