Reviewed: Mar. 11, 2012

I didn't know what to do with the pork loin I had and tried this recipe. It was fabulous! I fried onions in a little bacon drippings before adding the saurkraut, added the sugar and a little more water and also threw in some fennel seeds. We really enjoyed our meal. Reminded us of the pork we enjoy at a German restaurant. Definely will be making this one again.

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Reviewer:

makedomary

Reviewed: Jan. 1, 2012

Made it for New Year's Day (PA Dutch tradition to have sauerkraut). One of the better pork-sauerkraut recipes we have tried. I used pork chops in the crock pot for 7 hours with 1 can of sauerkraut and 8 oz of chicken broth to keep it moist and they were very good.

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Reviewer:

Mom2Evan

Cooking Level: Intermediate

Living In: Garden City, New York, USA

Reviewed: Nov. 16, 2011

Very nice and keeps well in refrigerator for up to thee days. Soaked sauerkraut in coke for flvaor.

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Reviewer:

wc_fowler@yahoo.com

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Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

really delicious, next time i thin i'll brown the meat before roasting it.

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Reviewer:

Alicia Olink

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Reviewed: Nov. 9, 2009

delicious and moist. next time i think i will add a sliced onion to cook with the sauerkraut and pork.

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Reviewer:

MrsDeHav

Reviewed: Nov. 3, 2009

I made this exactly as directed. The flavors combine to make a absolutely delicious dish. I served it with mashed potatoes but it would be just as good with roasted potatoes. I'm going to try it in the crockpot next time so we can enjoy it when I come home from work.

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Reviewer:

Mississippi

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Mission Hills, California, USA

Reviewed: Nov. 2, 2009

My whole family, including myself as I hate cabbage, LOVED this recipie. I used a sausage I purchased that was chicken with spinach in it. EXCELLENT!

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Reviewer:

Huntmom

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

Reviewed: May 26, 2009

The rub gave the meat a great flavor. I made no changes at all except for the cook time and temp. My pork was a little over 3 lbs so I baked it at 325 for 2 hours which was a bit too long. It came out a little dry for us which was probably my fault. The kielbasa came out juicy and tender.

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