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Categories:Viewed: 4 - Published at: 6 years ago
Ingredients
- 2 pounds sauerkraut rinsed and drained, (use a colander)
- 1 tablespoon caraway seeds
- 2 tablespoons butter or oil or bacon drippings
- 1 pound pork shoulder cut into large, bitesized pieces
- 2 each garlic cloves finely chopped
- 1 pound sausage hungarian or polish, sliced into large bite-size rounds
- 1 large onions chopped
- 1 each green bell peppers
- 1 tablespoon paprika or fresh paprika
- 2 cups sour cream
Method
- Use a covered pot large enough to hold all the ingredients.
- Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
- In a large, heavy skillet melt the butter and brown the pork.
- Put the pork and the sausage into the pot with the sauerkraut.
- Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes.
- Add this to the pot, along with the green pepper and paprika.
- Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally.
- Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.
