Sausage and Sauerkraut with Potatoes

• 1 1/2 c. wildbrine Sauerkraut, drained
• 1 Tbsp. olive oil
• 4 chicken sausage links
• 1 medium onion, thinly sliced
• 3 medium Yukon gold potatoes, halved and cut into 1/4 inch slices
• 1 1/2 c. dry white wine
• 1/2 tsp. freshly ground pepper
• 1 bay leaf

Heat oil in very large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, and bay leaf, bring to a simmer. Cover and cook, stirring, until the potatoes are tender and most of the liquid has evaporated, 20-25 minutes. Remove the bay leaf before serving.