Polish Kielbasa and Sauerkraut

Instructions

1. Brown the kielbasa
   Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add the kielbasa slices and brown on both sides, about 5 minutes. Transfer to a plate and set aside.
2. Sauté the aromatics
   In the same pot, add the remaining tablespoon of oil. Add the sliced onions and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the sauerkraut and seasonings
   Add the sauerkraut to the pot and stir to combine with the onions and garlic. Sprinkle in the caraway seeds and add the bay leaf. Cook for about 5 minutes, stirring occasionally.
4. Incorporate liquids and apples
   Pour in the chicken broth and white wine, then add the brown sugar and Dijon mustard. Stir well to combine. Add the diced apples and mix thoroughly.
5. Return kielbasa and simmer
   Return the browned kielbasa to the pot, nestling the pieces into the sauerkraut mixture. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
6. Final seasoning and serving
   Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot with rye bread or boiled potatoes on the side.