GERMAN SAUSAGE:

2-3 lbs. Polish sausage links
1 c. chopped onion
1/4 c. brown sugar
1/4 c. vinegar
1 tbsp. cornstarch
3 c. water

Brown sausage links in skillet and remove from pan. Saute onion. Mix brown sugar, vinegar and water in pan (but hold about 1/2 cup of the water for mixing the cornstarch separately). Add cornstarch mixture to pan, bring to boil and stir together. Return sausages to pan and simmer for nearly an hour. This could be done in a crock pot and simmered for hours, the more it simmers, the better the sausage.

RED CABBAGE:

1/4 c. brown sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. caraway seed

Cut cabbage into wedges, remove core. Heat 1" salted water, add vinegar to water. Add cabbage and cover. Bring to boil then mix in thickener of water and cornstarch, add to cabbage with pepper and caraway seed. Cover and cook on low 20 minutes.

Serve with German beer, mashed potatoes for all that gravy, dark brown bread and German chocolate cake for dessert.