Sauerkraut with Sausage and Apples

Ingredients:
1 pound smoked sausage, such as kielbasa, diced
     (I used aidells chicken & apple smoked sausage)
1 small-medium onion, finely chopped
1 rib celery, finely chopped
1 clove minced garlic
1/3 cup hard cider or bourbon or apple juice or cider
1 (24-ounce) jar sauerkraut, drained and rinsed briefly
1 cup low-sodium chicken broth
2 red apples peeled and diced (optional)
salt and pepper to taste


Directions:
Heat a large skillet or medium pot over medium heat and add the sausage. Cook until the sausage is brown, 4 to 6 minutes. Add the onions, celery and apples and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, salt and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until apples and sauerkraut are very tender. Taste and adjust the seasoning, if necessary. Serve immediately.

*You can always substitute 1/3 c chicken broth for the cider or apple juice.