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Reviewed: May 10, 2008

This is a very good recipe. I too think there should be more saurkraut-I used 32oz. Next time though I will use bavarian saurkraut as this will give this recipe just the right sweet-sour flavor I was looking for since it has that flavor to begin with. Slightly sweet but tart-but not too much of either. mmmmm I think that is the way it is supposed to be but with so many different types of saurkraut these days it can really affect the flavor. I also like to add a chicken bullion and a cup or 2 of water for richness and broth. If you don't like the flavor you can adjust it with either vinegar for tartness or brown sugar for sweetness. I like it to taste like New Years day-only with a broth!

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Reviewer:

deb


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Reviewed: Mar. 8, 2008

Not bad use of left overs, but otherwise a rather unimpressive meal in taste and appearance.

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theidealist


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Reviewed: Feb. 6, 2008

To bland. You could use the pork for a different meal. The recipe could have used a polish sausage instead of the pork. Also the browning sauce was not right for this dish. Will try again but not with the pork or browning sauce.

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DIANAE38


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Reviewed: Dec. 12, 2007

Like others, I used an entire bag of sauerkraut. I omitted the browning sauce and used chicken breast instead of pork. Very good for a cold winter night!

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Reviewer:

spicegrrl

	Cooking Level: Intermediate Home Town: Denver, Colorado, USA Living In: Arvada, Colorado, USA
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Reviewed: Nov. 26, 2007

Yummy! I also added the entire bag (32 oz.) of sauerkraut, juice and all. I needed to simmer it for over 2 hours for the potatoes to be soft, but it was well worth the wait. Thanks!

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Reviewer:

lstevenson

	Cooking Level: Expert Home Town: Columbia, Maryland, USA Living In: Harpers Ferry, West Virginia, USA
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Reviewed: Jul. 16, 2007

Who knew sauerkraut in a stew was good?! I used turkey sweet sausage instead of pork, added a couple chopped up carrots and rinsed the sauerkraut. I cooked it on the stovetop instead of a crockpot, so I added some chicken broth so it would not get dry. A keeper! Thanks!

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DC Girly Girl

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Columbia, Maryland, USA
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Reviewed: Jan. 23, 2007

I thought that the smell was horrible and it tasted just as bad. Will never make it again! What a waste of food.

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MRSHAMS


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Reviewed: Dec. 16, 2006

We're not caraway lovers, so I omitted it. Added a peeled and diced apple to the pot. It softens the kraut flavor and is excellent with the pork. Also added a little beer one time, and white wine another in place of some of the kraut juice. .....auf deutsch (delicious)

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Reviewer:

CJ McD

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Oshkosh, Wisconsin, USA
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Reviewed: Feb. 10, 2004

I personally like mashed potatoes better with this dish, so left the potatoes out. I also cooked in a crock pot instead, High for 1 hour, then on low for 6 hours. Very good comfort food!!

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Reviewer:

BOBOBEARZOE

	Cooking Level: Expert Living In: Aberdeen, South Dakota, USA
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Reviewed: Jan. 7, 2004

This stew was absolutely wonderful. My family loved it, even my daughter inlaw who doesn't like sauerkraut!

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SAWMICH


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Reviewed: Jan. 7, 2004

I'm afraid the pork was not moist and tender, the potatoes were dry and there was not enought sauerkraut juice to help matters. The recipe was not followed exactly; I did not use caraway seed or browing sauce and for the bonelesss pork loin, I used boneless pork loin chops. I really didn't expect these modifications were that significant and that they ruined the recipe

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BOBBIMB


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Reviewed: Jan. 5, 2004

A nice recipe from Peter Gerry. I made this for work and there was none left over for me. A true hit on a rainy day. I was able to get by with 1 Tbs canola oil and teflon hot pot for browning. Finished cooking in the slow cooker for about 4 hrs.

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Reviewer:

KATIE EILEEN


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Reviewed: Sep. 3, 2003

I'm going to rate this recipe a four because my husband enjoyed it and said it was a "keeper". In my opinion, I think you need more kraut for the amount of meat and potatoes. I used a 36 oz. bag (recipe calls for 22 oz.) and felt there could be more. Next time I'll definitely parboil the potatoes as they were a bit hard. Also, I might use a trick of Mom's by adding some shredded cabbage to the kraut to tone down the sourness as well as add more substance.

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Reviewer:

HUCKABUCK

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Johnsburg, Illinois, USA
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Reviewed: Jul. 14, 2003

I quardrupled this stew for a youth shelter in Alaska's Capital city. The staff loved and and said it was the perfect Octoberfest stew. I added bratwaursts as well. It was very good with sour cream.

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Reviewer:

MR. WADE


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