• 1 kg (~2 1/4 lb) sauerkraut

• 500 g (~1 lb) ground pork

• 200 g (~7 oz) smoked sausages, sliced

• 100 g (~3 1/2 oz) smoked bacon, chopped

• 1 onion, finely chopped

• 2-3 garlic cloves, finely chopped

• 200 g (~1 cup) rice

• 400 ml (~1 2/3 cups) sour cream

• 1 1/2 + 1/2 tsp salt

• 2 tsp sweet paprika

• 1/2 tsp black pepper

• 1/2 tsp summer savory

• 1 tbsp oil

 

Rinse the rice and cook it in salty water ( use a 1:2 ratio of one cup of rice to two cups of water, add 1/2 teaspoon of salt).

In a pan fry the sausages in a little oil. Set aside.

In another skillet fry the chopped bacon; when the bacon releases enough lard, add finely chopped onion and garlic, and sauté until translucent. Add ground pork and fry until it turns white. Pour in a little water, sprinkle with paprika and summer savory, salt (1 1/2 tsp.) and pepper, cover and cook until tender.

Grease a medium sized casserole. Preheat the oven to 200°C / 392°F.

Line the dish with one-third of the sauerkraut. Spread half of the rice, then half of the minced meat over the sauerkraut. Place half of the sausages on top of the meat and pour over half of the lard released by sausages. Now comes the half of the remaining sauerkraut, spread one-third of the sour cream over it evenly. Sprinkle with the remaining rice and meat, put the sausage slices and pour over the rest of the lard. Cover with the remaining sauerkraut and spread sour cream on top.

Place in the oven and cook for 45-50 minutes. Take out from the oven and let it rest for 10-15 minutes before serving.