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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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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Mississippi

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Mission Hills, California, USA

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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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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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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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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Feb. 8, 2009

This roast has great flavor! I used caraway seed and brown sugar and a little mustard in the sauerkraut like I usually do!

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SHARONBLICKLEY

Cooking Level: Expert

Home Town: Dorr, Michigan, USA

Living In: Middleville, Michigan, USA

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Reviewed: Jan. 12, 2009

Didn't care for the flavor of the pork. The celery seed was much too strong for our like and the rub barely flavored the meat at all.

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Jan. 1, 2009

SUPER Delish

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BRYSONKIM

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Reviewed: Jan. 1, 2009

This was a good flavored roast; however, for my family it was too well done. I roasted it for 2.5 hours at 325 degrees. I will make this again, except reduce the cooking time to 2 hours. I also replaced the sugar with about 1/2 c. of brown sugar and some apple juice to the sauerkraut. My family likes it sweet! I will make this again.

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Tee-dub

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Reviewed: Dec. 8, 2008

Turned out great. Tastes like a PA pork roast should. Didn't have powdered onion so I used thinly sliced onions instead and didn't notice a difference.

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JEANNETTE2121

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Reviewed: Nov. 14, 2008

We changed it up with Linguica! Delicious!

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mommyphillips

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Reviewed: Feb. 17, 2007

What a wonderful recipe. I added some carrots too. Will definitely make again.

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PAMTETRICK

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Reviewed: Jan. 7, 2007

I made this dish for New Year's Day and it was fantastic! The addition of the seasonings, kielbasa, and the slow cooking made this old traditional meal a REAL hit.

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