2 to 4 strips bacon, cut into 1-inch pieces
1 1/2 to 2 c. water
1/2 c. red wine
2 cubes beef bouillon
1 clove garlic, minced
1 tsp. Cavender's Greek seasoning
dash of paprika
1 to 2 bay leaves
1 jar or can sauerkraut
1 jar or can red cabbage kraut
1 can sliced mushrooms
1 medium onion, quartered
1/4 c. bell pepper, chopped
8 to 10 sausages, halved

In small skillet, cook bacon and reserve drippings; set aside. In large 3-quart saucepan, stir together water, wine, bouillon, garlic and seasonings. After bouillon is dissolved, add remaining ingredients; stir well. Cover. Simmer about 30 to 45 minutes. To make sauce thicker, stir 1/2 cup cold water with 2 tablespoons cornstarch. Add to sauerkraut mixture. Cook until thick and bubbly.

Makes 6 to 8 servings. Can use cooked chicken or turkey, if desired. Note: Remove bay leaves before serving.