Ingredients
1/2 lb Mushrooms, sliced
1 c Polish sausage, sliced
2 lb Sauerkraut
1/2 lb Beef or pork
1 Apple, lg, peeled/sliced
20 oz Can tomatoes
1 c Bacon, coarsely chopped
1/4 c Water
5 Peppercorns
1 Bay leaf
6 Potatos, steamed
1 c Polish sausage, sliced
2 lb Sauerkraut
1/2 lb Beef or pork
1 Apple, lg, peeled/sliced
20 oz Can tomatoes
1 c Bacon, coarsely chopped
1/4 c Water
5 Peppercorns
1 Bay leaf
6 Potatos, steamed
Directions
(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large
casserole put sauerkraut, mushrooms, apple, tomatos,
peppercorns, bay leaf & 1/4 c water. Cover and simmer
for 75 minutes. Add sausage, meat and bacon. Simmer 1
hour longer. Serve with steamed potatos. Steamed
Potatos: Boil peeled potatos in salted water to cover,
with a spoonful of butter added. When cooked drain,
add butter and teaspoon of chopped dill and let stand
covered for 5 minutes.
Squeeze sauerkraut or, if canned, drain. In a large
casserole put sauerkraut, mushrooms, apple, tomatos,
peppercorns, bay leaf & 1/4 c water. Cover and simmer
for 75 minutes. Add sausage, meat and bacon. Simmer 1
hour longer. Serve with steamed potatos. Steamed
Potatos: Boil peeled potatos in salted water to cover,
with a spoonful of butter added. When cooked drain,
add butter and teaspoon of chopped dill and let stand
covered for 5 minutes.