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Slavonian Sauerkraut

fall, main course, slavic, winter

1/2 pound pork shoulder; cut 1/ 2"-1" cubes
3 tablespoons bacon fat or olive oil
1 onion; chopped
1 small clove minced garlic
3/4 pound kielbasa; cut 1 inch slices
6 cups sauerkraut; drained and rinsed
1 3/4 cups chicken stock; (more if necessary)
Salt or black pepper
1 bay leaf; broken
2 teaspoons minced fresh parsley

1. In a large heavy pot, sauté pork in drippings or oil until browned on all sides, about 5 minutes. 2. Add remaining ingredients, cover pot, and simmer for 2 hours, adding a small amount of additional stock if mixture seems too dry. Discard bay leaf before serving. Serves 4 to 6 NOTES : Garlic sausage and pork simmered with sauerkraut in a thick stew. 0 2120 0 3505 0 0 0 0 0 3394

Contributor: Cook's Magazine September/October 1984

Yield: 6 servings

Preparation Time: 2:00

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