2 lb. Polish Kielbasa
1 lb. salt pork
4 (14 oz.) cans sauerkraut (with caraway seeds, opt.)
2 tbsp. salt pork fat
Black pepper to taste
Mustard
Salt to taste

1. Dice salt pork (first remove skin). Saute until golden brown. Drain off fat and save 2 tablespoons.

2. Cut Kielbasa at an angle into 1/2" pieces. Lightly fry Kielbasa on both sides.

3. Drain all liquid out of kraut. Place in frying pan. Season with black pepper to taste. Heat thoroughly. Add 2 tablespoons fat for frying.

4. Add salt pork and Kielbasa to kraut. Heat all ingredients well.

5. Serve with mustard if you like.