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In today's fast, working world I have altered this recipe. Instead of waiting for the bacon to cook, I cook the rinsed kraut in a tsp. of bacon drippings and a tsp of brown sugar. I also use Bob Evans HOT roll sausage instead of kiebalsa.
Sooo...Brown the sausage, add tsp of bacon drippings, tsp brown sugar, onions, garlic. Stir in rinsed kraut (rinse and squeeze, the brown sugar will off-set any excess acidity left in the kraut.)
Add mushrooms. Stir and cook until mushrooms are done and kraut is good and hot and golden in color.
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Instructions
Chop the salt pork or bacon, cook until crisp, remove from the fat, and reserve it. Cut the pork into small pieces, add to the fat in the pan, and brown it lightly. Mix in the onion and cook until it is tender. Cover the meat with hot water and simmer, covered, until well done.
In the final stage of cooking, add the mushrooms, then continue cooking for 10 minutes. Taste the sauerkraut for acidity. If necessary, rinse it in warm water once or more and drain. Combine the sauerkraut with the meat along with the sausage and the reserved salt pork or bacon.
Mix these ingredients and season to taste with salt and pepper. Cook, uncovered, until the kraut is tender and the flavors are blended.
Some enjoy this dish slightly thickened with browned flour. To thicken, brown 2 tablespoons of flour in 1 tablespoon of melted fat. Add 1/2 cup of cold water and cook, stirring constantly, until thickened. Combine with the sauerkraut. Serve as a main dish with rye bread and any favorite preparation of potatoes.
Author's Comments
What I do is I chop up COOKED potatoes and add to the Kapusta and mix. YUMMY!
This popular old country dish survived many generations without losing its worth. The three flavor partners--sauerkraut, mushrooms, and meat blend ideally, giving a rich-tasting product. This preparation makes a very handy emergency dish since it can be refrigerated and reheated. If available, use cooked dried mushrooms for a superior flavor.
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