1 qt. sauerkraut
2 cups rice
1 large onion, chopped
3 cloves garlic, minced
1 1/2 lb. smoked sausage

Put meat and chopped onion into a Dutch oven or large pot. Add sauerkraut and rice, 1/2 teaspoon pepper, and 2 tablespoons of salt.

Cover all with about an inch of water. You may add tablespoon bacon drippings if available to enhance taste.

If you use a pressure cooker, cook for only 10 minutes. In the oven, cook for 2 hours at 300°F; don't let it get dry. Don't stir until done. This can also be made in a slow cooker on low for 3-6 hours.

The full amount of salt is usually used, but if your sauerkraut or smoked sausage is overly salty, then use less salt.