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Italian Sausage and Sauerkraut Stir-Fry
A quick and easy summer supper that goes well with a cold loaf of sourdough bread. The sauerkraut is added after cooking and only warmed slightly by the other ingredients so as not to kill all of the beneficial bacteria and enzymes.
1½ pounds Italian sausage
3 tablespoons oil
2 large white or sweet potatoes, chopped into small cubes