Polish Sauerkraut and Sausage

Steps

1. In a pot, melt one stick of butter.
2. Add the diced onions and mushrooms to the melted butter. Cook until the onions are almost transparent (not fully transparent). Do not let the butter burn.
3. Add two cups of sauerkraut to the mixture. Note: Sauerkraut should be rinsed 2-3 times before use to remove excess salt, as it is very salty.
4. Stir the sauerkraut with the mushroom and onion mixture until the sauerkraut begins to brown (this may take time). Add more butter if needed during this process.
5. While the sauerkraut browns, brown the Polish sausage or bratwurst on the stove until cooked through but not fully cooked.
6. Nestle the browned sausage into the pot with the sauerkraut and vegetables.
7. Place the dish in an oven preheated to 325°F (160°C) with the lid on for two hours.
8. For the last half hour of baking, remove the lid from the dish to allow it to brown on top.