1 lb. smoked polish sausage
1/4 or 1/2 lb. bacon
1/4 c. brown sugar
1 lg. jar sauerkraut
1 med. onion, chopped

In large pot fry bacon until almost done. Drain off most of the grease, add onion and cook until limp or translucent. Add polish, kraut and brown sugar (a little at a time to taste). Stir, cover and heat on low until hot and bubbly.

Note: Rye bread goes great with this!!