|Bacon salt/Salt pork||1⁄4 Pound, diced|
|Dried mushrooms||3 Ounce|
|Water||1 Cup (16 tbs)|
|Onions||2 Large, minced|
|All purpose flour||2 Tablespoon|
|Roast meat/Braised meat||4 Pound (From Any Or All Of These: Roast Pork, Roast Or Braised Beef, Roast Or Braised Veal,)|
|Polish sausage||1⁄2 Pound (Venison Or Hare, Chicken, Goose, Duck)|
|Madeira/Sherry, / dry red wine||1 Cup (16 tbs)|
Rinse sauerkraut in cold water, squeeze out juice, and reserve it.
Put sauerkraut in a large kettle over low heat.
While the sauerkraut heats, render the bacon or salt pork.
At the same time cook mushrooms in enough water to cover until they are tender; then cut them into thin strips.
Crumble bacon and add to sauerkraut.
Add mushrooms, together with the liquid in which they cooked.
Brown onions in bacon fat until limp and transparent.
Add flour and continue cooking until that browns.
Combine onion mixture, bay leaf and sauerkraut.
Simmer for 30 minutes.
Dice meat, poultry, game, and sausage and add to sauerkraut mixture in pot.
Add any meat sauce that is available.
Mix thoroughly and season to taste with salt, pepper, and a dish of sugar, adding a little of the reserved sauerkruat juice for tartness.
Simmer for another 30 minutes.
Add wine and let mixture bubble up.
Cover and let stand until ready to use.