• 1 medium sweet onion, sliced
• 3 tablespoons butter
• 2 medium apples, peeled and shredded
• 1 tablespoon lemon juice
• 1 can (8 oz.) sauerkraut, rinsed and well drained
• 1/2 cup unsweetened apple juice
• 1 teaspoon caraway seeds
• 1/2 teaspoon fennel seed, crushed
• 1 package (16 oz.) smoked Polish sausage

In a large skillet, saute the onion in butter for 15 minutes or until lightly browned.

In a large bowl, toss the apples with lemon juice.  Add apples, sauerkraut, apple juice, caraway and fennel to the onion.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Meanwhile, heat sausage according to package directions; cut into slices.  Serve with sauerkraut.

YIELD:  4 servings