This is one of those recipes that tastes better the next day, but is darn good right off the stove. Having spent half my adult life in Germany, I fell in love with anything that had sausage in it. This an awesome "comfort food" type dish. If you love kielbasa and sauerkraut, I think you'll really enjoy this. It goes great with slices of sourdough bread to mop up the juices.

Ingredients

4 serv.

slices bacon, cut into 1 inch pieces↗6
lb cubed ham1⁄2 lb
cup chopped onion1⁄4 cup
lb kielbasa, sliced in quarter inch pieces↗1 lb
cup dry white wine↗3⁄4 cup
ounces chopped portabella mushrooms6 ounces
beef bouillon cubes↗2
teaspoon paprika↗1 teaspoon
bay leaf↗1
cups water↗2 1⁄2 cups
ounces sauerkraut, drained↗16 ounces
ounces sour cream↗8 ounces

Step-by-step instructions

1
In saucepan, cook bacon and mushrooms together. Cook until bacon is crisp, sauteing mushrooms at the same time.
2
Drain bacon and mushrooms, leaving drippings behind.
3
Brown ham and onions in reserved drippings.
4
After ham and onions have browned, stir in bacon and mushroom mixture, sliced kielbasa, wine, bullion cubes, paprika, bay leaf, and water.
5
Cover and simmer for about an hour.
6
Remove bay leaf.
7
Stir in sauerkraut.
8
Raise heat and bring to near boil. As mixture is heating, stir in sour cream. Stir constantly until it reaches a boil. Lower heat and let simmer 20 more minutes, stirring regularly.
9
Serve with sourdough bread.
10
Refrigerate leftovers and discover how good it is the second day.

Source: food.com

Original recipe ↗

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