1 pkg. Polish Kielbasa, quartered
1 lb. sauerkraut, drained
Sugar to taste - 5 to 6 tsp.
2 tsp. caraway seed

Prepare kielbasa after holes are poked into meat to rid of fat. Cook kielbasa twice and drain. Drain sauerkraut; combine meat and sauerkraut along with sugar to taste and 2 teaspoons of caraway seed; heat the above until hot. Serve immediately.