Reviewed: Jan. 10, 2012

First off, I doubled this recipe and instead of using an apple, I used 2 cups of homemade apple butter and added Kielbasa. It was a hit for the New Year and was full of flavor! My family loved it and it was so easy to make! Will make again next New Year's!

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Reviewer:

Bri O.

Cooking Level: Beginning

Home Town: Colliers, West Virginia, USA

Living In: Wellsburg, West Virginia, USA

Reviewed: Jan. 1, 2012

Very smooth flavor. I don't like my sauerkraut too sweet or too sour. We also like to add bisquick dumplings on the top.

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Reviewer:

svukelja

Cooking Level: Beginning

Home Town: Fairmont, West Virginia, USA

Reviewed: Nov. 11, 2011

Everyone else liked this better than I did, the sauerkraut was very mild. I, on the other hand, like my sauerkraut with more of a bite. Hence the four stars.

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Reviewer:

MRPAWPAW

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Cooking Level: Expert

Home Town: Garden Grove, California, USA

Living In: Chino Hills, California, USA

Reviewed: Oct. 14, 2011

I made this last night for dinner, I did not have any beer so I used a 2/3 of water, to try and avoid the dish from burning and the meat drying out. I did not have any minced garlic so I used 1 tbsp of garlic powder. Sadly the meat turned out very DRY. I will give this recipe another chance using the beer next time and fresh garlic, however I will scale down the "low" temp cooking to 4 hours to try and avoid the meat from drying out.

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Reviewer:

Tracy

Reviewed: Feb. 7, 2011

I made this for my husband's birthday. This is a HUGE hit!!! Exchanged the pork roast for bratwurst sausages, that I cut up into 1 inch chunks. Also, couldn't find dry mustard, used a few squirts of regular mustard. This came out delicious, and everyone kept going back for more. I will definitely make this again!

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Reviewer:

Shar

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Fresh Meadows, New York, USA

Reviewed: Feb. 6, 2011

id go with a pork tenderloin. when i made this, it was a good flavor, but the meat was pulling apart enough as to make the bits of pork blend well with the other stuff. the pork roast kinda binds up. its not bad, but i think a higher quality meat is much better. also, throw in there two keilbasa pieces to give a little fatty content and its yumx2. i like the mustard, dill, onion and apple combo. its a good recipe, but needs a lot of tinkering to get it right..so that its awesome on 'taters.

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Reviewer:

burgher

Reviewed: Jan. 2, 2011

I tried this for the first time and thought the pork turned out very dry. I make very sour kraut and pork and do a very good job! I shown this recipe to my wife and she said let's try it for the New year. The sour kraut and it's flavor was very good, but the pork roast was very dry and we picked it out of our sour kraut. I followed the recipe to the T. We had our roast cut from the butcher and we checked it off and on for tenderness. I'll go back my own way.

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Reviewer:

Tim McGee

Reviewed: Nov. 28, 2009

AS CLOSE TO MY ORIGINAL AS POSSIBLE. USE CIDER AND VINEGAR NOW

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Reviewer:

freylaura

Reviewed: Feb. 26, 2009

I made this today, but used dried dill. It was flavorful and delicious. My piece of apple disintegrated into the sauerkraut when I stirred it, and it tasted great anyway.

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Reviewer:

dgwdsmith

Reviewed: Feb. 6, 2009

I never really liked pork and sauerkraut when I was growing up, but this recipe is very tasty. I made a double batch in my crock pot for a church fellowship meal. Everybody really enjoyed it. I will definitely make this one again.

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