Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Dried mushroom |
| ¼ cup | Water |
| 2 pounds | Sauerkraut |
| 1 each | Apple, peel, core, sliced |
| 1 can | 20 oz Tomatoes |
| 5 eaches | Peppercorns |
| 1 each | Bay leaf |
| 2 cups | Diced Polish sausage |
| 1 cup | Coarsely chopped bacon |
| 1 each | Steamed potatoes |
Soak the mushrooms in ¼ cup water for 2 hours.
Bring to boil and simmer for ½ hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf.
Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.