1. Sauté butter and onions in a large skillet until the onions are soft.

2. Stir sauerkraut and potatoes into the skillet for approx 3 minutes.

3. Place sausage, wine vinegar, salt and pepper into the skillet.

4. Cook sausage covered over low heat, stirring occasionally until cooked through.

5. Pour the water into the pan, cover and cook another 10 minutes before serving.

6. Serve with Hengstenberg pickles, mustard and German products of your choice.

Recipe courtesy Hengstenburg Foods.