3 TBSP BACON FAT
1/2 CUP CHOPPED ONION
1 POUND GROUND PORK
1 CLOVE GARLIC, CHOPPED
1 TSP SALT
1 TSP PAPRIKA
FRESHLY GROUND PEPPER ..PLEASE
1/4 LB SMOKED BACON, 1/4 INCH DICE
1/2 LB SMOKED RING SAUSAGE 1/4' slice
1/4 CUP RICE, REG OR INSTANT
2 LB SAUERKRAUT
1 CUP SOUR CREAM

1. HEAT 3 TBSP BACON FAT IN HEAVY SKILLET AND SAUTE' ONIONS TO WILT; ADD PORK AND BROWN COMPLETELY. STIR IN GARLIC, SALT PEPPER, PAPRIKA,COVER, SIMMER 10 MINUTES.
    
2. IN ANOTHER FRY PUT IN BACON TIL RENDERING FAT, PUT IN GROUD PORK AND BROWN COMPLETELY.
    
3. ADD SAUSAGE SLICES WITH BACON AND COOK TILL ALL ARE BROWNED. PARBOIL RICE..BUT NOT IF INSTANT IS USED.
    
4. PREHEAT OVER TO 325 DEGREES. GREASE DEEP 2 OR 3 QUART CASSEROLE DISH. RINSE SAUERKRAUT, DRY.
    
5. SPREAD 1/3 IN BOTTOM OF DISH.PUT ALL BACON/ AND SAUSAGE NEXT LAYER. LAYER NEXT 1/3 SAUERKRAUT ON TOP. DOT WITH 2 TBSP SOUR CREAM.SPRIKLE WITH RICE.
    
6. NEXT LAYER IS GROUND PORK AND FAT. COVER WITH REMAINING SAUERKRAUT. PUT 1 CUP WATER, SWIRL IN PAN OF FAT, ADD TO DISH.
    
7. COVER TOP WITH REMAINING SOUR CREAM. BAKE UNCOVERED FOR 1.5 HOURS OR TILL IT PULLS FROM EDGE OF DISH.
    
8. LET SIT 20 MIN.. EVEN BETTER MADE AHEAD AND REHEATED. ADD DOLLOP OF SOUR CREAM IF WANTED.
    

Prep Time: SURE H OPE THIS IS RIGHT! TOOK A WHILE
Cook Time: KOLOZSVARI RAKOTT KAPOSZTA "THE HUNGARIAN COOKBOOK"