The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 17, 2008
We fix this every New Year's Day. My mother adds a bottle of cola so that the carbonation sends the flavors through the meat. It is impossible to cook this too long. I put everything in the slow cooker at 10pm the night before & then we eat it the following day for lunch. The meat does not dry out if you use plenty of sauerkrauf & the soda. Leftovers of this meal are so yummy. Homeade dumplings cooking in the juices from the slow cooker make an awesome side.
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Cooking Level: Expert

Home Town: Berkeley Springs, West Virginia, USA
Living In: Waterford, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 2, 2008
Meat was flavorless and dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 29, 2008
I made this for our New Year's Day dinner and the roast was great along with the sauerkraut. After cooking the kielbasa according to the receipe directions, I have to agree with another post to not put the sausage in for the whole time because mine was very over done. Other than it, I will definately make again.
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Cooking Level: Intermediate

Living In: Mount Vernon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 7, 2008
I love pork and sauerkraut and this is awesome! Followed suggestions and used caraway seeds, brown sugar, apples, garlic powder, and onion. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Jan. 6, 2008
The meat was so juicy and tender! I cut the kraut down to 2 pounds cause there's only the 2 of us. Didn't drain or rinse it. Added a can of beer to all. My husband said he'd never had kielbasa so tender before (and he's true Polish with a LOT of kielbasa in the past). It made the house smell so good, too. This will be our New Year's meal from now on for sure! Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 2, 2008
UPDATED REVIEW, 1-5-09: Second time making this. I still drained my kraut, only added one can beer (a pilsner), and this time I browned my kielbasa before adding to crock. That kept it in tact. So, there you have it! FIRST TIME REVIEW, January 2008: I drained my kraut and added 2 cans of beer. I wish I had a dark beer to use instead. The pork was so tender, no cutting necessary! The kielbasa had split open at the end for me as well. I wonder if browning it a bit before adding it would correct that? We had this for dinner 2 nights later (hmmmm, someone ate all the kielbasa when I went to reheat it), and it was even better. Honestly, however, pork and sauerkraut is pork and saurkraut, and that is the reason I gave just 3 stars.
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Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA
Living In: Philipsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 1, 2008
Excellent recipe. The pork was so tender and delicious with the sauerkraut and kielbasa. I definitely think I will add the kielbasa in later next time as it was almost too soft, but still good.
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Home Town: Niles, Illinois, USA
Living In: Wauconda, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 1, 2008
I made this 1/1/08. I did some tweaking, 1/2 can lager, coating brown sugar, whole large sweet onion chopped, Macintosh apple quartered, drained and rinsed the kraut, I used one other reviewers suggestion about putting the kielbasi in later and that worked great, the house smelled GREAT, the pork roast was so tender you could cut it with the side of a silicone spatula and it just fell apart. overall, rave reviews and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 22, 2007
Was this delicious! I seared the pork loin in a pan first, with a coarsely chopped onion. Then I assembled it in the slow cooker, using rinsed sauerkraut.My DH took one bite of the pork loin and yelped "WOW!!" Thank you so much, Heather
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Cooking Level: Intermediate

Home Town: South Plainfield, New Jersey, USA
Living In: Milaca, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 8, 2007
THIS WAS WONDERFUL
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Cooking Level: Intermediate

Home Town: Greenwood Lake, New York, USA
Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 9, 2007
Great Meal!!!! I also added onion and garlic, the pork was so tender and the sausage tasted great.. I have a very large family and they left no left overs.. Worried that I cooked on high for only 5 hours the meal was still a topper. I too served with mashed potato and greens.. Apple pie sure tops it off....
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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 18, 2007
6 hours is much too long to cook kielbasa! I browned the pork on the stovetop. Next time, I would saute garlic and onion to add to the kielbasa. I would cook for a total of 4 hours adding the kielbasa the last hour.
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Cooking Level: Intermediate

Home Town: Corning, New York, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 17, 2007
Great taste. I added caroway seeds, onion and beer - great flavor. I also used Claussen Kraut and did not rinse it, but hey, we are true Kraut fans up here. Easy and tasty. Can't beat that!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 13, 2007
This has been a New Year's tradition forever in our family (for luck, ya know). After draining sauerkraut, we sprinkle brown sugar over it and place roast on top. The brown sugar cuts the tartness of the kraut and makes it more enjoyable especially for those who really don't like kraut. Enjoy.
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Cooking Level: Expert

Living In: Voorhees, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 6, 2007
Very good,the meat was juicy and so tender.Definitely will make again.
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Cooking Level: Expert

Home Town: Estherville, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 5, 2007
This was excellent. I have been making pork and sauerkraut in one form or another for most of my life but this by far has been the best. It will definitely be made time and again. I used 3-27 oz. cans of sauerkraut which I did not rinse or drain (I like mine tangy) and that was perfect for my crockpot. As for the person who gave this a bad rating because of Chinese New Year, last time I checked I lived in America and thus celebrated New Years the American way eating the dishes that I grew up on. So please don't give a recipe a negative review because it doesn't fit in with your customs, just don't make it.
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Cooking Level: Expert

Home Town: Lockland, Ohio, USA
Living In: Goodlettsville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 5, 2007
Excellent recipe. My husband is very picky about trying new recipes, but he LOVED this! I added extra keilbasa, but followed the rest of the recipe and it turned out wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 2, 2007
This couldn't have been easier! Based on other reviews I drained & rinsed the sauerkraut, as well as added some beer and brown sugar. Next time I will reduce the amount of sauerkraut since 4 lbs made quite a lot.
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Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 2, 2007
We found this to be ok, but nothing really special even though we followed the recipe exactly as submitted.
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Cooking Level: Beginning

Living In: Brigantine, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 1, 2007
This was really great. I made it for my first ever New Years Dinner. I added chopped green apples, sliced onions and a bottle of Beck's beer. I rinsed the sour kraut and I'm glad I did. My boyfriend who "hates" sour kraut cleared his plate. I would add more kilbosa next time and less kraut.
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