Jan 13, 2012
My Gran did a simple version of this using homemade kraut potatoes and various cut of pork. the potatoes are sliced thin and used almost like a crust. Layer of potatoes, then layer of pork cover with kraut then another layer of potatoes. about 3 layers for a roasting pan. Have tried it with various types of pork which is quite important to the taste. Side ribs are what seem best. Have tried with loin but just isn't quite right. Potatoes should be a russet variety. And the kraut has to be a salt cure not a wine cure. The wine cure really ruins the dish. You may want additional salt as the potatoes kill that but only after serving. Black pepper fresh coarse ground when putting together and a bit after works well. When done this really is a fantastic winter comfort food. If you like salty kraut, pork, and potatoes then try this or one of the versions you will find one that works and will never be able to make it enough to satisfy your taste for it.
—Dave King
