4 jars Sauerkraut
4 cans Italian-Style stewed tomatoes
2 lbs Italian sausage links (hot or mild)
Garlic to taste (fresh or powdered)
Salt to taste
Pepper to taste

1. Place Saurkraut in a collander with fresh water running over it and rinse and squeeze Sauerkraut well (usually two rinse and squeeze cycles but can be more or less depending on personal taste)
    
2. Add sauerkraut to large pot
    
3. Squeeze tomatoes to break them up a bit over pot and pour in juice from tomatoes in pot
    
4. Cut up uncooked Italian sausage into bit-size pieces and place in pot (hint-sausage cuts easier partially frozen).
    
5. Add plenty of pepper, garlic, and a little salt to taste
    
6. Bring to a boil over high heat, stir, put lid on pot, turn heat to low, and let simmer for 1.5 to 2 hours with lid on. Stir occasionally. Sauerkraut should be tender and sausage well cooked.
    
7. Small amount of water can be added during cooking. It shouldn't be soupy but should have some juice.
    
8. 
    

Prep Time: About 20 minutes
Cook Time: 2 hours