• 1 lb. sauerkraut (or medium-sized can)
• 1 qt. stock or water
• ½ lb. potatoes
• a few scraps of fat bacon and bacon rinds
• 1 oz. mushrooms or left-over mushroom stalks and peelings from another dish
• 1 bay leaf
• 1 blade of mace
• salt and pepper
• a pinch of sugar
• 2 sausages—preferably Frankfurter ⅛ pt. cream (optional)
• grated cheese

Boil the stock, and add to it the sauerkraut, sliced potatoes, bacon, mushrooms, spices and salt. Simmer for ¾ hr. or until the sauerkraut is quite soft. Rub through a sieve. Reheat, adding the sugar and seasoning and the sausages cut into ¼-in. thick rounds. Simmer the soup 15–20 min. until the sausage is cooked. Add the cream if liked. Sprinkle cheese on top or serve separately.