| Ingredients | 1 kg | Sauerkraut - make your own with sliced cabbage |
| 1 | loin bone with some pork meat on it | |
| 1 | onion chopped | |
| 2 | bay leaves | |
| a few | pepper corns | |
| 450g | Polish Sausages (zejwiecka wiejskie) | |
| 1 tbs | tomato puree | |
| 2 tbs | Red wine | |
| a few | Polish dried mushrooms reconstituted in boiling water |
Method
Put the sauerkraut in a pan and add enough water t ocover and add the bone with its meat. Boil without a cover for 0.5 hour. Add 1 chopped onion, bay leaves, peppercorns and mushrooms. Simer till the meat is tender.
Take the bone and meat out and leave it on a plate.
Fry the sliced sausages (large chunks) and add to the cabbage. Simmer till the cabbage is soft.
Add tomato paste and cooked meat.
Simmer for another 30 minutes. Add the wine.
This can be reboiled and eaten with crisp bread.
This is a Polish recipe given to me by friends in Poland. You need to get genuine Polish sausages and mushrooms.