Friday, January 30, 2009

Transylvanian Baked Sauerkraut

3 tbs bacon fat
1 onion chopped (.50)
1clove garlic
1 lb ground pork (2.50)
1 tsp salt
Pepper to taste
1tsp paprika
1 package of kielbasa cut into small slices (2.50)
¼ lb bacon chopped in to small pieces (.75)
1 c. sour cream (.75)
¼ c. rice (.25)
1 lb ground pork (2.50)
2 bag sauerkraut (2.00)

The total for this comes in just under $10. Even with big eaters you will have leftovers and the leftover just get better. This is not an original recipe at all. It was one of my favorite things as a kid. It is also just one more reason to love winter cooking. I totally forgot to take a picture of it so the picture is curtsey a Google image search.

In a skillet began to cook bacon, pull off your 3 tbs and add to another skillet.
Add sausage to the skillet with the bacon and allow it to cook over medium until bacon begins to brown (about 5 minutes).

In the pan the bacon fat was added to, sauté onion until it starts to wilt. Add pork and allow it brown. Stir in garlic, paprika, salt and pepper. Cover and simmer for 10 minutes.

Make the rice according to package instructions and set aside.

Heat oven to 325. Grease the bottom of 3 quart baking dish.

Rinse sauerkraut and pat dry. Place 1/3 of the sauerkraut in the bottom of dish.

Over that put the bacon and sausage mixture including all juices.

Spread another 1/3 of the sauerkraut on top. Dot with 2 tbs of sour cream. Sprinkle the rice over.

Add the pan with the pork mixture and all the juice and cover with the rest of the sauerkraut.

Pour 1 cup of water in the skillet that had the pork and swirl it around, and then pour it over everything.

Cover with the rest of the sour cream and put in the oven and let bake uncover for 1 hour and a half.

Let stand 20 minutes.