1. In an 8 quart kettle, fry salt pork or bacon until golden, but not quite crisp. 2. Add onions and leeks, stir for 3 minutes. 3. Then add the flour, mushrooms with liquid and water to the kettle. 4. Simmer 5 minutes. 5. Drain and rinse sauerkraut. 6. Add to kettle along with cooked meat, salt, pepper and sugar. 7. Cover and cook over low to medium heat for 1 and 1/2 hours. 8. Watch the temperature, don't want it to dry out. 9. Stir in the wine at the end, and add more salt, pepper and sugar to taste. 10. Simmer for 15 minutes and you are done! ---------------------------------------------------------------------------
Nutrition
Ingredients
