Sauerkraut Kielbasi

Brown kielbasa coins in a wide skillet until the edges caramelize, then remove them.

Soften onion and apple in the same pan, scraping up the sausage fond.

Add sauerkraut, brown sugar, mustard, caraway, and broth and simmer until mellow.

Return the kielbasa and cook until the sausage is hot and the pan juices are glossy.

Finish with parsley and serve from the skillet with rye bread or potatoes.