Mix the ground pork with the ground smoked bacon, egg, rice, ground black pepper, paprika and salt. Taste the sauerkraut; if it is too salty or sour, wash it in cold water. Spread out the whole sauerkraut leaves and fold the stuffing into them. Place them in a large pot, layered with the rest of the sauerkraut, the smoked sausage and meat. Insert a few bay leaves and some peppercorns. Add water and simmer for four to five hours, covered. Serve with lots of sour cream / crème fraîche (‘tejföl’) and fresh bread.