Hunters Stew

4 ea Dried mushroom

1/4 c Water

2 lb Sauerkraut

1 ea Apple, peel, core, sliced

1 c 20 oz tomatoes

5 ea Peppercorns

1 ea Bay leaf

2 c Diced polish sausage

1 c Coarsely chopped bacon

1 ea Steamed potatoes

Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread.