1 lb. kielbasa (1/4" thick pieces)
2 cans canola or peanut oil
1 diced onion
1/2 diced green pepper
2 (1 lb.) cans sauerkraut (rinsed & drained 3 times)
3 tsp. mustard (1/2 mustard, 1/2 horseradish)
1/2 tsp. caraway seed
1/2 tsp. pepper

1. Heat oil in frying pan and brown kielbasa slices.

2. Add onion and pepper; saute until tender crisp.