2 lbs. Polish sausage, cut into 1" slices
3 tbsp. vegetable oil
1 (16 oz.) can sauerkraut, drained
1 (16 oz.) can tomatoes, undrained
1 c. sliced celery
1 lg. onion, coarsely chopped
1 lg. green pepper, coarsely chopped
1 bay leaf
1 tsp. dried whole oregano
3 tbsp. firmly packed brown sugar
1/4 tsp. salt
1/2 tsp. pepper
Hot cooked rice

Cook sausage in oil in a large Dutch oven until browned; drain well. Add remaining ingredients; except rice, stirring well. Cover, reduce heat and simmer 20 to 25 minutes. Serve over rice. Yield: 8 to 10 servings.