Hungarian-style sauerkraut with mushrooms
- 500 g chestnut mushrooms
- 500 g sauerkraut
- 1 piece of smoked sausage
- 150 g bacon
- 1 onion
- a little oil
Fry the finely diced bacon and onion in a little oil, then add the quartered mushrooms.
Cut the sausage into slices and stir into the onions.
Rinse the sauerkraut in water if desired, cut into small pieces and add to the mixture. Heat through and serve.