Fill a large lidded pan or pot with several inches of cold water. Peel and chop the potatoes, and place the pieces into the water. When all the potatoes are chopped, rinse them by flushing out the cloudy water and adding clean water two or three times. This removes some of the starch and makes fluffier mashed potatoes. While potatoes are cooking, melt 4 tablespoons of butter in a small pan over low heat. Do not brown the butter. Finely chop 4 cloves of garlic and 1 teaspoon of fresh thyme. Add them to the melted butter and stir well. When potatoes are tender, drain completely and place pot back on low heat. Add melted butter mixture and mash potatoes until mostly smooth. Turn heat off and cover pan.

Heat a large non-stick skillet over low heat. Add ½ cup white wine. Thinly slice the kielbasa or Polish sausage, and add to skillet. Increase heat to medium. Cook 10 – 15 minutes, stirring regularly, until wine reduces completely and sausage slices are tender and most of them are lightly caramelized. When cooked, transfer sausage slices to a large bowl and cover with foil to keep warm.

Cube the salt pork, place the cubes in the skillet and cook over medium heat until lightly browned. Add the chopped onions, and stir well. Cook just until onions become slightly tender – about 3 – 4 minutes. Transfer cooked pork and onions to the large bowl with the sausage slices, and cover with foil to keep warm. If using fresh carrots, dice them up and cook them in the skillet for just a couple of minutes until they become slightly tender. If using frozen carrots, skip to vegetables steps below.

Add ½ cup wine to the skillet along with 2 cloves finely chopped garlic, and 1 teaspoon of finely chopped fresh thyme. Simmer over low heat while you cut the meat to evenly sized chunks. Add chunks to skillet and increase heat to medium. Cook 10 -15 minutes until wine reduces completely and meat is tender and well browned. Transfer cooked meat to the large bowl and cover with foil to keep warm.

Drain diced tomatoes and add to the skillet with 1 cup white wine, 1 teaspoon fresh chopped thyme, and the bay leaves. In a small dish, add 1 tablespoon flour (if using) and about 3 tablespoons tomato/wine liquid form pan and stir well to make a roux. Add roux back to the skillet and stir well to incorporate. Simmer over medium-low heat for about 10-15 minutes until liquid reduces.

Add drained sauerkraut to skillet and stir well. Add the bowl full of cooked meats, carrots, corn, peas, mushrooms, and last teaspoon of finely chopped thyme to the skillet. Stir to combine all ingredients. Simmer over low heat for 10 minutes - stirring often.

Spoon meat and veg mixture into oven-safe casserole dish or terrines. Using a small spatula, spoon the garlic mashed potatoes over the top, making sure to leave room around the edges. Smooth the potatoes slightly. Add dabs of butter on top of potatoes if desired. Sprinkle with more finely chopped thyme and pepper, and bake uncovered for 30 – 40 minutes until potato topping is lightly browned. Garnish with fresh thyme sprigs and serve hot out of the oven.

Recipe heavily adapted from New York Times.