I can't remember if I posted this here...did a search, no go....So...

Okay here goes. This is simple and the left overs are great.
This is for two people with leftovers or one dinner for 4-5 people.
3 14 oz cans. I use Silver Floss brand of sauerkraut, the Bavarian style, which tends to be sweeter. If you can’t find this and don’t like sharp kraut , add a few splashes of white wine.
Place these into a nice heavy casserole pot, put on low to warm up.
2 – 4 Pork chops. I use deboned and thicker slice, not too lean. This will fall apart when cooked.
2-3 potatoes, peeled and cut into two inch chunks.
2-3 large gauge carrots, peeled and cut into one inch chunks.
Kielbasa/smoked sausage. We go with a lean turkey kind – use half or all and cut into 1 – 1 ½ chunks. Grill if you wish.
Brats or hotdogs.
Sear the pork in a heavy/cast iron skillet or grill both sides to char – do not cook through. When these are done, place in the bottom of the casserole covered with the kraut, add carrots, potatoes.
Stick this bad boy in a pre heated over (400) and check it in fifteen minutes – lower temp so it is a low simmer…maybe 240 degrees. Let it go for 30 minutes, add the kilbasa – if you are using white brats – place 2-4 on the top uncut of things and let it go for ten to fifteen minutes so they steam. If using hot dogs, cut into one inch pieces and throw them in. If using low fat hotdogs, put them in only for five minutes otherwise they blow up.

Remove from oven and serve with Fresh Parker House Rolls or a thick rye or dark bread.

Oh – wine goes great and beer/ale is even better. I even add a splash into the casserole.

Votre santé/Essen mein kinder

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