3 T butter
6 C sauerkraut
3 lbs pork shoulder, cubed
2 medium onions, thinly sliced
30 g dried porcini mushrooms
4 strips double smoked bacon
2/3 C tomato sauce or ketchup
1 bay leaf
salt and pepper, freshly ground
Rinse the sauerkraut, if it is too sour. Drain well.
Boil dried mushrooms, in 1 1/2 cup of water, for 30 min, reserve the liquid discarding the bottom residue.
Fry the onions in butter, until softened.
Add bacon, fry until brown.
Add mushrooms, sauerkraut, ketchup, a sprinkle of flour, salt and pepper.
In a separate pot, fry pork, dusted in flour, salt and pepper.
Add the pork to sauerkraut mixture, and mushroom liquid.
Cover and simmer on low heat for an hour.
Let cool, then put in a fridge overnight.
Reheat before serving.
Don’t forget those potatoes!
Match made in Heaven:
Goes well on top of Butter Mashed Potatoes.