454g (1 lb) smoked polish sausage/kielbasa
2 onions, chopped
4 bacon strips
15ml (1 Tbl) olive oil
1L (4 cups) cabbage
60ml (2 Tbl) cider vinegar
60ml (2 Tbl) Dijon mustard
1.5L (6 cups) chicken stock
500ml (1 lb) potatoes, cubed
250ml (1 cup) sauerkraut
Slice the sausage into 1/4 inch rounds.

If possible, roast the bacon in the oven at 250-300F for 30 minutes; Recover and reserve the rendered fat. Chop the roasted bacon.

Grate or chop the cabbage finely.

In a stock pot, brown the sausage and onions in bacon fat and olive oil for about 5 minutes. Add the cabbage and continue heating 5 minutes while stirring frequently. Season to taste with salt and pepper. Deglaze with 1/2 of the vinegar and mustard; Reduce the liquid until dry. Add the stock, potatoes, the remainder of mustard and vinegar and bacon. Stir in the sauerkraut. Bring the contents of the pot rapidly to a rapid boil. Cut the heat, and simmer for 30-35 minutes.