rinsed and drained, (use a colander)
or oil or bacon drippings
cut into large, bitesized pieces
hungarian or polish, sliced into large bite-size rounds
green bell peppers
or fresh paprika
Use a covered pot large enough to hold all the ingredients.
Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
In a large, heavy skillet melt the butter and brown the pork.
Put the pork and the sausage into the pot with the sauerkraut.
Sauté the onion in the skillet until transparent; add the garlic and sauté for a few more minutes.
Add this to the pot, along with the green pepper and paprika.
Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally.
Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.