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SKILLET CHOUCROUTE

 

10 - inch diagonal slices of kielbasa - cup beef broth
1 - small onion, sliced - cup drained sauerkraut
1 - Tablespoons chopped fresh Thyme (or 1 teaspoon dried) Red skinned potatoes - thinly sliced crosswise
1 - cup apple juice or cider  
 
Cook kielbasa in large skillet over medium-high heat until sausage is beginning to brown and some fat is rendered, about 3 minutes.  Add onion and thyme.  Cover and cook until onion starts to soften, stirring once, about 2 minutes.  Add apple juice, broth, and sauerkraut.  Mix in potatoes.  Reduce heat to medium-low.  Cover and simmer until potatoes are tender, about 20 minutes.  Season with salt & pepper.

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