1 (16 oz.) can sauerkraut
3/4 tsp. caraway seeds
3 slices diced bacon
1 sm. onion, peeled, diced
1 c. sliced smoked sausage
2 tsp. Hungarian sweet paprika
2 sweet gherkin pickles, thinly sliced
4 tbsp. sour cream

Combine sauerkraut and caraway seed in small saucepan. Bring to boil. Cover, reduce heat to low. Cook 15 minutes.

Meanwhile, saute bacon in heavy skillet until crisp. Remove with slotted spoon. Add onion and sausage to skillet; cook until lightly browned. Remove from heat; stir in paprika.

Drain sauerkraut; add to skillet. Add bacon and pickles; stir well. Cook over low heat 10 minutes. Serve topped with sour cream.