Kolbasi and Sauerkraut

Bake the kolbasi in a covered pan with water at 325°F for about 1 hour.

Place the sauerkraut in a pot with the onions, salt pork, salt, and pepper, then add water to cover.

Simmer the sauerkraut for 45 minutes until it softens and takes on the smoke from the pork.

Drain the cooked kolbasi, cut it into thick pieces, and add it to the kraut.

Brown the flour in bacon fat and stir the roux into the pot to give the juices body.