1 pkg. Polish sausage or Kielbasa (cooked)
Lg. can sauerkraut
1 tbsp. caraway seed

Drain kraut from can and rinse under cold water for a few minutes. Drain. Brown one medium size onion in butter, or fry about 4 strips of bacon and crumble. Pour kraut in pan, add onion or bacon. Make a flour and water paste (to thicken). Add 2 to 3 tablespoons water to kraut, bring to boil and thicken with flour and water mixture. Add salt, pepper and caraway seeds. Cook about 45 minutes. Serve with above sausage.