1 (1 lb.) can sauerkraut
1/2 c. cubed ham
4 knockwurst
4 thick slices salami
1 (1 lb.) can small white potatoes
Pepper

Combine ham and sauerkraut in an enamelware pot and cook slowly for about 45 minutes. Brown knockwurst and salami in a lightly greased frying pan. Add to sauerkraut kettle with potatoes and cook until knockwurst is done. Use no salt. Season with pepper, if necessary. Serve in soup plates with plenty of bread and a jar of mustard.