1 pound of sauerkraut (drained)
1 teaspoon each yellow and brown mustard seed
1 Tablespoon olive oil
2 Tablespoon Hawkwind Heat
Lightly squeeze the sauerkraut to remain juice. Heat oil in a large skillet. When oil is shimmering add mustard seed and cover until the seeds pop. (This takes only seconds.)
Uncover skillet and add sauerkraut mixing it with seeds. Cook over medium heat about 3 minutes. Add Hawkwind Heat, cook an additional 3 minutes.