Later On

This I’m definitely going to make:

Just take a look at the ingredients:

• 1 ounce dried porcini or other wild mushrooms
• 2 Tbsp bacon fat or vegetable oil
• 2 pounds pork shoulder
• 1 large onion, chopped
• 1 head cabbage (regular, not savoy or red), chopped
• 1 1/2 pounds mixed fresh mushrooms
• 1-2 pounds kielbasa or other smoked sausage
• 1 smoked ham hock
• 1 pound fresh Polish sausage (optional)
• 1 25-ounce jar of fresh sauerkraut (we recommend Bubbies)
• 1 bottle of pilsner or lager beer
• 1 Tbsp juniper berries (optional)
• 1 Tbsp black peppercorns
• 1 Tbsp caraway seeds
• 2 Tbsp dried marjoram
• Salt
• 20 prunes, sliced in half (optional)
• 2 Tbsp tomato paste (optional)
• 1 15-ounce can tomato sauce (optional)
• 1-2 Tbsp mustard or horseradish (optional)

On that last one, I think the obvious choice is to use both, a tablespoon of each. (Just like using horseradish mustard.) Bubbies sauerkraut is packed in a jar and is kept in the refrigerated section. Trader Joe’s and Whole Foods both carry it, as do quite a few other stores.

Here’s the recipe.