Sauerkraut with Kielbasa and Apples

For years the only way I thought people ate Sauerkraut was to dump out a can and add chopped hotdogs ... real yummy sounding huh.  Here is a more grown up version that is almost just as simple but oh so delicious. Gone is the sour taste you normally get with just plain sauerkraut; the apples and brown sugar really do make this meal sing!
For those of you who are skeptical just give it a shot, Jeff nearly did cartwheels when i told him we were having this for dinner last night (not sure he realizes it's cabbage we are eating though ... I guess I won't burst his bubble)

Sauerkraut with Kielbasa and Apples

serves 6

Ingredients:

• 1 Tbsp butter
• 2 lb package Sauerkraut (you can usually find these over by the hotdogs)
• 3 apples (one Granny Smith and two not so bitter, like Gala)
• 1 1/2 - 2 lbs Kielbasa sausage (important to find the kielbasa and not use regular sausage)
• 1/4 cup brown sugar

1. Cook up the sausage links in a nonstick skillet over medium high heat till done, flipping occasionally. Slice up cooked sausage and throw back in pan if still pink in the middle (can you tell this has happened to me several times?)

2. Place a very large skillet (bonus points if its cast iron) on the stove and turn heat to medium. Peel, core, and dice apples.  Put butter in pan and pour apples and sauerkraut on top, mixing well. Let simmer 10 minutes until apples have softened, stirring frequently.

3. Add brown sugar to sauerkraut mixture and mix well, add sausage and cook another 5 minutes.

4. Serve with rolls if you have some around, or just gobble it up as is!