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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UPDATED REVIEW, 1-5-09: Second time making this. I still drained my kraut, only added one can...