1 lb. boneless veal
1 lb. boneless pork
1 tbsp. shortening
2 (1 lb.) cans sauerkraut
2 tbsp. caraway seed
1 c. water
1 tsp. salt
Generous grinding of black pepper
3 knackwurst
1 c. commercial sour cream

Cut veal and pork in 1 inch cubes. Brown in heavy pan; add kraut and its juice and caraway seed. If kraut is dry pack, add 1 cup water. Cover and bring to a boil, then reduce heat until it barely simmers. Cook for 1 1/2 hours. Ten minutes before serving heat knackwurst in boiling water.