Actually this is one that my Mom taught me that was taught to her by a friend of hers that was from the Bavarian region of Germany. Truth be told I don't know if it was the lady's family recipe or if the sauerkraut was/is just done this way in the area of Germany that she came from, so here is my sauerkraut recipe. It is very simple.
My Sauerkraut Recipe
1 can or jar of sauerkraut
Rinse sauerkraut (yes rinse ) under cold water to remove most of the brine.
Put into a pot with enough water at the bottom to essentially steam the sauerkraut
Now I'm don't really measure this out: Put about a handful of brown sugar or so into the sauerkraut
Then put in about a half a tablespoon of cinnamon. maybe a little more, maybe a little less. Just try and not over do it.
Finally, a small pinch of salt or just a quick shake or two from your salt shaker. Again don't over do it.
Mix together while everything is heating up. The sauerkraut should have a brownish/tan color to it. This is because of the brown sugar and cinnamon.About like this, sausage is optional.
Bring to a boil and then turn down to a low simmer.
Let cook for about 20 minutes.
If possible and there is enough time before your finished with cooking the rest of your meal, give the spices time to meld through the sauerkraut. If need be turn it back on to heat up just before you sit down to eat. And it may not taste the same twice in a row and that's okay as long as we can get tasting good more often than not, then we're in business.