4 cans kraut (14 oz.)
4-6 cloves crushed garlic (depending on your addiction to garlic)
1 lb. hot italian sausage (crumbled)
1 package (0.9 oz) McCormick Grill Mates Spicy Caribbean Marinade
1/3 cup Golden Raisins or Baking raisins
2 T. Cooking Oil

1. First, brown the italian sausage in the oil with the garlic and marinade. You can either do this in a skillet or in the pot you plan to cook the kraut.
    
2. After the sausage is brown, add the kraut and raisins into the pot, along with the cooked sausage and spice mixture. Stir the ingredients vigorously.
    
3. Place the heat on low to low-medium and cook until the liquid comes out of the kraut and the raisins are plump and soft (usually about 20-30 minutes.)
    
4. I admit it sounds like a weird combination of items, but this dish has a great hot/sweet/spicy kick to it.
    
5. If your first batch is too spicy, cut down on the garlic and use only half the marinade next time. If you really have a "hot fetish", use 1 1/2 packages of marinade.
    
6. This is an easy to cook "I got home from work and I'm tired" supper and gets better every time you reheat it, so make plenty! The leftovers are also great on rye bread, eaten like a reuben.
    

Prep Time: 15 minutes
Cook Time: 30 minutes