1-1/2 pounds Spanish sausage or garlic sausage
1/2 pound cooked goat
3 large onions, thinly sliced
3 T. vegetable oil
3 T. flour
1/2 c. vodka
2 c. red wine
3 T. tomato paste
2 c. tomato juice
2-1/2 pounds sauerkraut, drained
2 large potatoes

Cut the sausage into 1/2 inch slices and the goat into 1 inch cubes, set aside. Heat the oil in a skillet and sauté the onions until they are golden and transparent. Blend the flour in with the onions. Gradually stir in the vodka, wine, tomato paste and the tomato juice. Cook gently, stirring constantly, until the sauce thickens. Remove the sauce from the flame. Rinse the sauerkraut in water and drain well. Peel and slice the potatoes. In a large pot, alternate layers of sauerkraut, sausage, meat, potatoes and sauce to form 4 layers. Cover and simmer for 2 1/2 hours over a low heat or place in a Dutch oven and cook in a pit. Serve hot.