Step 1

Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.

Step 2

Pan fry the bacon in a large casserole or large saucepan, until it starts to crisp up a little.

Step 3

Add the diced sausages and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer to your slow cooker.

Step 4

Brown the pork, in the same pan, adding a bit of oil so it doesn’t stick. You may need to do this in batches. Transfer to the crockpot.

Step 5

Add the onions to the pan (and a splash more oil if needed) and cook, stirring, for 5 minutes. Add the shredded cabbage and cook for a further 5 minutes. Add a splash of beer or stock if the pan gets too dry and then transfer to the slow cooker.

Step 6

Add the prunes, porcini mushrooms and their liquid, the sauerkraut, tomato paste, bay leaves, seasonings, beer and beef stock. Give everything in the slow cooker a quick stir. Cover and cook on the LOW setting for 8-10 hours (or even overnight).

Step 7

Discard the bay leaves and check the seasoning. Serve hot with rye bread or over mashed potatoes.