My friend Kathy and I alternate New Year's Day cooking. Kathy's family follows southern cooking traditions for New Year's and I introduced her to my family's Polish traditions. Since then we have cooked "Sauerkraut and Pork Roast" on many occassions. Many people have told me that they don't like sauerkraut but I think its because they have never had it cooked properly. You can't just dump it out of a can. Try this recipe and you may find you like sauerkraut. When I was growing up, we would have a neighborhood New Year's eve party with all the kids and adults. It was always a great time. The pork and sauerkraut cooked all evening in a large roasting pan and we would start eating after everyone had toasted the New Year. You can adjust quantities to suit the size of your party. This is best served with mashed potatoes and great rye or pumpernickel bread.
1 large onion, chopped
2-3 Tbs. shortening
several bags or jars of fresh sauerkraut (don't use cans, try to find the bags or jars in the refrigerator section of your grocery store)
pork roast, kielbassi, brautwurst, hot dogs (depending on numbers you will be feeding)
brown onion in shortening in bottom of large roasting pan. Add sauerkraut. The pork needs juice to cook but if there is too much, you can drain some juice but be sure to reserve the juice and then you can add back if it starts getting a little dry. Place pork and sausages on top of sauerkraut (if pork roast is going to take more than an hour to cook, add sausages during the last hour of cooking.) (You can use a roast or pork chops or a variety of sausages, but you want the fat from the meat drippings to really flavor the sauerkraut) Roast in 350 degree oven varying cooking time to accomodate the size of pork roast you are using. Cook until pork is thoroughly cooked and sauerkraut is brown and most of the liquid has cooked off. (You can cover with foil and keep in low warm oven). Options: You can add some chopped apple if you want a little sweetness)