Ingredients

Serves: 4

Prep: 20min
Cook: 45min

75g diced pancetta or smoked bacon pieces
2tbsp lard or vegetable oil
1 large onion, about 200g
2 garlic cloves
2 pork shoulder steaks, about 500g
1tsp caraway seeds
1 tbsp sweet paprika
1 chicken-stock cube dissolved in 500ml boiling water
500g jar sauerkraut
3tbsp coarsely chopped dill
300g soured cream
225g smoked pork sausage

Method

Choose a medium sized, heavy-bottomed pan and fry the bacon in 1tbsp lard or oil for about five minutes until crisp while you peel and dice the onion and garlic. Add both to the pan. Cook, stirring occasionally, for six or seven minutes to soften. Cut the pork into kebab size chunks. Stir the caraway and diced meat into the pan and brown the meat. Add the paprika, cooking it for 30 seconds and then add the hot stock.

Bring to the boil, reduce the heat immediately, cover the pan and simmer for 10 minutes. Drain the sauerkraut and add it and 2tbsp dill to the pan. Return the liquid to the boil, while stirring thoroughly, then reduce the heat, cover the pan and cook for 20 minutes or until the meat and sauerkraut is tender.

Stir into the pan 1tsp salt and half the soured cream. Ten minutes before you’re ready to eat, slice the pork sausage thickly and fry it briskly in the remaining oil until nicely crusty. Stir the sausage into the pan, check the seasoning and serve with a dollop of soured cream and a garnish of dill. Serve with mashed potato or boiled rice.

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