|Kielbasa||2 1⁄2 Pound, cut into 1/2-inch-thick slices (Polish Sausage)|
|Canned beef broth||29 Ounce (2 Cans Of 14 1/2 Ounce Each, Regular Strength)|
|Dry white wine/1 cup regular-strength beef broth||1 Cup (16 tbs)|
|Canned sauerkraut||32 Ounce, drained, rinsed (1 Jar Or 1 Can)|
|Caraway seeds||1 1⁄2 Teaspoon|
In a 5-quart Dutch oven over medium-high heat, melt butter.
Add sausage pieces and cook, stirring occasionally, until evenly browned.
Stir in broth, wine, sauerkraut, caraway seeds, and bay leaves; bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.
Remove bay leaves, then serve.