1 (27 oz.) can sauerkraut, drained
1 (10 3/4 oz.) can condensed cream of mushroom
1 soup can of water
1/3 c. brown sugar
1 lb. Polish sausage, cut in 2" pieces
4 med. potatoes, peeled & cubed
1 c. chopped onions
1 c. shredded cheese (Monterey Jack)

Brown sausage with onions. Drain off grease. In Dutch oven combine sauerkraut, soup, water and sugar. Stir in sausage, onions and potatoes. Cover and simmer for about 45 minutes or until potatoes are tender. Spoon off excess fat. Stir in cheese. Spoon into serving bowl. 4 to 6 servings.