Heat a large skillet on medium heat with 2 tablespoons of extra virgin olive oil. Sauté diced bell pepper and onions until tender about 5 to 10 minutes. Slice smoked sausage on a bias and/or diagonal about 1/2 inch thick and add to the pan and sear on both sides. Add well drained sauerkraut to the sausage mixture and turn heat down to low and allow to simmer with lid on for about 20 minutes. 

YIELD:  4 servings

NOTE:  The Bavarian style of sauerkraut is mild and has caraway seeds added for a sweet but tangy flavor.  Mr. Herbert Jackson, BCCI Correctional Administrator I put me onto the Bavarian style of sauerkraut.  The Bush's and Silver Floss Bavarian Style of sauerkraut are mild enough to be eaten straight from the can.  Most people that do not like sauerkraut have no doubt gotten the very strong and bitter sauerkraut of which there are many recipes floating around that use apple cider, apple juice, brown sugar and all kind of condiments to help reduce the bitter taste of the sauerkraut.  You will not have that problem with the two brands of Bavarian style of sauerkraut referenced in this recipe. The addition of the garlic and onions is optional.  Also, I did not find a need to add salt or black pepper but it is your choice.  This is a very easy recipe with no frills and is outstanding!  Serve with a good German style of potato salad and fried cornbread or cornbread muffins. 

Bill aka Mickey Porter 03-17-09.  Below pix of the Sauerkraut and Smoked Sausage: I left the bell pepper out on this one and used 2 cloves of minced garlic for a change of pace of which the garlic is (optional).