Sauerkraut with Meat, Game, etc.

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is a typically Polish dish and is extremely popular throughout the country. It will keep for weeks, and is a favourite dish for shooting expeditions, being warmed up on a wooden fire in the forests.


  • lbs. of sauerkraut
  • 6 ozs. of any kinds of mixed cooked meat, including poultry and game
  • 4 ozs. of pork sausages
  • 1 or 2 apples, cut in dice
  • 1 oz. of gammon
  • 2 ozs. of lard
  • 2 tablespoons of flour, a few tablespoons of meat glaze
  • 2 tablespoons of tomato purée
  • 1 onion
  • 1 tumbler of vodka
  • 1 glass of either white or red wine.


Wash the sauerkraut and blanch it in boiling water, and drain. Melt the lard in a saucepan and, when hot, fry the chopped onion till brown, adding the flour. Then add some of the meat glaze, tomato purée, vodka and wine. Mix well. Put a layer of sauerkraut in an earthenware casserole, cover with a layer of the different meats and the sausage, cut in small slices, and the diced apples. Moisten with a little more meat glaze and wine, and continue the process till the casserole is filled. Covet closely and simmer for 2 hours, shaking the casserole occasionally. Set aside and use as required. Unlike most dishes, this is said to improve the more often it is re-heated.