Ukrainian Sauerkraut with Pork and Sausage

• 2 thin slices salt pork
• bacon
• 1/2 lb. lean pork
• 1 md. onion, chopped
• 1 cup sliced mushrooms
• 1 qt. sauerkraut
• 1/2 lb. garlic sausage, sliced
• Salt and pepper

1. Chop the salt pork or bacon, cook until crisp, remove from the fat, and reserve it.
2. Cut the pork into small pieces, add to the fat in the pan, and brown it lightly.
3. Mix in the onion and cook until it is tender.
4. Cover the meat with hot water and simmer, covered, until well done.
5. In the final stage of cooking, add the mushrooms, then continue cooking for 10 minutes.
6. Taste the sauerkraut for acidity.
7. If necessary, rinse it in warm water once or more and drain.
8. Combine the sauerkraut with the meat along with the sausage and the reserved salt pork or bacon.
9. Mix these ingredients and season to taste with salt and pepper.
10. Cook, uncovered, until the kraut is tender and the flavors are blended.
11. Some enjoy this dish slightly thickened with browned flour.
12. To thicken, brown 2 tablespoons of flour in 1 tablespoon of melted fat.
13. Add 1/2 cup of cold water and cook, stirring constantly, until thickened.
14. Combine with the sauerkraut.
15. Serve as a main dish with rye bread and any favorite preparation of potatoes.

thin slices salt pork, bacon, lean pork, onion, mushrooms, sauerkraut, garlic sausage, salt

Taken from www.foodgeeks.com/recipes/17642 (may not work)