Keilbasy and Sauerkraut

• 1 tablespoon butter
• 1 lb reduced-fat turkey kielbasa, sliced, can use smoked turkey sausage
• 1 cup thinly sliced onion
• 1 teaspoon caraway seed
• 1 (32 ounce) bag sauerkraut, drained, rinsed, squeezed dry
• 32 ounces low-sodium vegetable juice (such as V8)
• 1 teaspoon brown sugar
• 14 teaspoon black pepper
• 14 cup reduced-fat sour cream
• salt, if needed, to taste
• hot cooked mashed potatoes

1. Heat butter over med-high heat in a large deep skillet.
2. Add sliced keilbasy/smoked sausage, onion slices and caraway seeds to skillet and brown, stirring turning often until onions are soft.
3. Add to the skillet the squeezed-out sauerkraut, vegetable juice, brown sugar and black pepper.
4. Stir together well.
5. Cover and gently simmer for about 15 minutes.
6. Remove from heat and stir in the rf sour cream.
7. Taste and add salt, if necessary.
8. When done, serve over hot mashed potatoes.

butter, turkey kielbasa, onion, caraway seed, sauerkraut, vegetable juice, brown sugar, black pepper, sour cream, salt, potatoes

Taken from www.food.com/recipe/keilbasy-and-sauerkraut-281153 (may not work)