1

Fry the bacon in a large thick bottomed pot until some of the fat is melted or however you like the bacon...

2

Fry the onions and garlic in the bacon fat until golden.

3

Fry the mushrooms in the rest of the bacon fat until the juice is gone. If there's to little fat fill up with some oil.

4

Fry the meat, until it turns brown, but without the butter burning. When the meat turns brown add salt, pepper and half the Paprika and let it fry a bit until the meat is cover in the spices.

5

Fry the sausages at high heat for a short time.

6

Throw it all in the pot and add the rest of the ingredients except the sausages, thick cream and cognac . The content has be covered with juice. If not enough juice top it with water. let it cook for at least an hour and stir now and then. Add the sausages, thick cream and cognac and let it cook for 30 minutes.

7

Serve with rice, salad and some bread.