Sausage potato skillet: 1 package dry scalloped potatoes, 1 10 oz can silver floss bavarian style sauerkraut, drained, 1 pound smoked sausage, such as kielbasa (cooked) and cut into pieces. 1. in medium size skillet, combine the dry potatoes and the package of seasoned sauce from the mix. Add water according to package directions. 2. heat to boiling, stirring occasionally. Turn down heat and simmer 30 minutes or until potatoes are tender. 3. stir in silver floss bavarian style sauerkraut. Arrange sausages attractively atop the vegetable mixture. Cover and cook 10 minutes more, until heated through. 4-6 servings. Rinsing sauerkraut with water reduces sodium. The chefsbest award for best taste is awarded to the brand rated highest overall among leading brands by independent professional chefs. Barrel cured 2007 best taste award - chefsbest Kosher Sweet/mild caraway seeds