Sausage and Sauerkraut

Notes: Original from Barbara Steppel with modifications by Debra Steppel. Can double or triple the quantities of sausage and sauerkraut but still use only 1 can of beer. This is a German dish that Rachel Ray makes on her show "30 Minute Meals." But Barbara Steppel made it before the Food Network ever existed. Usually eaten for Oktoberfest.

Ingredients

1 lb. already-cooked Kielbasa-type sausage (Smithfield, Eckrich, etc.), cut into 1/2" coins

1 lb. sauerkraut (bag or can), drained

10-12 oz. beer (any type)

Directions

1. Brown the sausage rounds (dry) in a single layer in a large, deep frying pan or skillet.

2. Turn each round individually so they brown on both sides.

3. Add the sauerkraut and beer, and stir occasionally. Simmer uncovered for 15-30 minutes. (The alcohol will evaporate, leaving the beer taste.)

Serve with boiled small red potatoes (no need to peel the red ones), or peeled sliced russet or Idaho potatoes, cooked, drained, and buttered with rosemary or dill weed.