Recipe(tried): Ukrainian Sauerkraut /Pork and Sausage

Ukrainian Fried Kapusta with Pork and Sausage.
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.

2 thin slices salt pork or bacon
1/2 pound lean pork
1 medium onion, chopped
1 cup sliced mushrooms
1 quart sauerkraut
1/2 pound garlic sausage, sliced
Salt and pepper

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. What I do is I chop up COOKED potatoes and add to the Kapusta and mix.YUMMY!