Mastering Sauerkraut

Mastering a good Sauerkraut is as elusive as mastering a good Borscht. I will never achieve that of my Fathers or Mrs Emig's back in Germany in 1981. But we have to persevere. I started with a jar of Polish Sauerkraut, why not, good stuff. Its up to you, but I drained mine, add chopped Apple (amazing combination) and Onions. I chose to compliment with chopped spicy sausage and cooked away until golden brown. You may chose chopped Pork, this is where the versatility of the dish comes into play. Don't add extra salt etc, it does not need it in my opinion; and serve. The boys, and Katie will run a mile away from this dish as a rule, but not today, its not the same as Dads, but pretty damn good... Am pleased with my achievement, for me a gastronomic milestone.