Ingredients:
500 gr. pork neck chops
500 gr. chicken breasts
500 gr. veal
300 gr. smoked bacon
40 cm. black pudding
1 head sauerkraut
1/2 cup rice
Black pepper (corns)
Red pepper
5 bay leaves

Preparation and serving:
Put the product in a clay pot in the following order: sauerkraut, black-pudding, veal, sauerkraut, bacon, chicken, sauerkraut, pork cutlets, sauerkraut. Between the layers sprinkle with rice, black pepper and red pepper. Do not add any salt, as the sauerkraut is salty enough to flavour the rest of the products. Add 250 ml water. Cover everything with leaves of sauerkraut, close well the pot and bake in an oven for about 4 hours at 180°С.

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