1/2 lb. bacon, with slices cut crosswise into quarters
1 onion, sliced
1 carrot, sliced
1 (1 lb.) can sauerkraut, drained
1 tsp. instant chicken bouillon granules
1/2 c. hot water
Freshly ground black pepper, as desired
3 knockwurst sausages & 4 weiners at least 1 lb. total
2 tbsp. butter
4 tbsp. flour
8 sm. potatoes, boiled just until tender
Chopped parsley for garnish

Fry the bacon in a 2 1/2 quart oven and stove top proof casserole dish. Remove bacon and drain all but about 2 tablespoons fat. Lightly saute the onion and carrot slices in this. Drain any excess bacon fat.

Place half of the sauerkraut in the casserole on top of the onion and carrot, pulling sauerkraut apart loosely with fork. Place 3/4 of the cooked bacon on top of the sauerkraut; crumble and save remaining bacon. Place remaining sauerkraut on top. Dissolve the bouillon in the water and pour over the top layer of sauerkraut. Cut knockwurst and weiners in large chunks and nestle into sauerkraut. Cover and bake at 350 degrees for about 40 minutes.

Melt the butter and sprinkle in the flour, stirring until smooth. Remove casserole from oven and stir in the flour-butter mixture in small dabs, stirring casserole until sauce thickens slightly and ingredients are mixed.

Stir in potatoes. Cover and return to oven to reheat or to hold until serving time. Garnish with chopped parsley and the crumbled bacon. Serves 4.

For a German style dinner, serve this hearty casserole with slices of dark rye bread and either a robust red wine or beer. Apple pie or strudel with strong black coffee is a nice finish for this meal.