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Place the dried mushrooms in a measuring jug and add the boiling water. Set them aside while you prepare the meat.
Pan fry the bacon in a large casserole or large saucepan, until it starts to crisp up a little.
Add the diced sausages and cook for about 10 minutes, stirring often. Use a slotted spoon to transfer to your slow cooker.
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.
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.
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).
Discard the bay leaves and check the seasoning. Serve hot with rye bread or over mashed potatoes.