4 slices bacon, cut into 1 inch pieces
1/2 lb. boneless pork, cut into 1/2 inch cubes
1/4 c. chopped onion
1/2 lb. Polish sausage, sliced
1/4 c. dry white wine
1 (4 oz.) can sliced mushrooms
1 1/2 tsp. instant beef bouillon granules
3/4 tsp. paprika
1 bay leaf
1 (16 oz.) can sauerkraut, drained and snipped
2 tbsp. cornstarch

In a 3 quart saucepan, cook bacon until crisp. Drain, reserving drippings; set aside. Brown pork cubes and onion in reserved drippings. Stir in cooked bacon, sliced sausage, wine, undrained mushrooms, beef bouillon granules, paprika, bay leaf, and 2 1/2 cups water. Cover; simmer about 1 hour or until pork is tender. Remove bay leaf; discard. Stir in sauerkraut. Stir 1/4 cup cold water into cornstarch. Add to sauerkraut mixture; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Makes 4 to 6 servings.