1-1/2 lb. kielbasa, cut into 3" to 4" lengths, then cut in half lengthwise
2 TB canola oil
2 small onions, finely sliced
1 lb. sauerkraut with caraway, drained
2/3 cup dry white wine

1. Heat the oil in a skillet with high sides. Brown the sausages, cut sides down. Turn over and cook on other side about 2 minutes. Remove and set aside.
    
2. Add the onions and cook about 5 minutes to soften.
    
3. Return the sausages, cut side down, to the skillet. Add the drained sauerkraut and pour the wine over. Cook for 10 minutes.
    
4. To serve: Transfer the sauerkraut to a warmed platter and place the sausage on top. Serve accompanied by some steamed, red new potatoes.