A typical New Years dinner since I was a kid..only difference in mine compared to my moms is I use home made dumplings. The amounts in this recipe can be cut to your needs. I fed several on the amounts I used. Just half it for about 6 - 8 servings.
I love how tender the sausage and pork become, baked this way.
For the amount of meat and kraut, I do mine in a turkey roaster. If halving the recipe, naturally use a smaller roasting pan.
2First thing I did was lightly rinsed my kraut. Not a lot, just enough to remove some of the saltiness.
Place a bed in the bottom of your roaster and place pork loins or roast ( season if desired) Top with a layer of onion, then kraut. Next, evenly spread your sausage & kielbasa
Top with more onion, then kraut.
Pour about 2 cups of water down the inside edge of your roaster.
Generously pepper the top of kraut.
3Place in oven with lid and bake for approx 3 - 4 hours, depending how tender you like your sausage and pork. Actually I roasted mine for 5 hours. The longer the better to me. Check on the water in the kraut occasionally and add more if need.
I like plenty of juice to place the dumpling on.
4The last 30 minutes of baking, I remove the lid, so that the kraut can brown a little.
5Make your dumplings:
In a medium sized bowl, mix the flour, baking powder, and salt. Cut the shortening into the flour with a pastry cutter until the mixture looks crumbly. Lightly stir in the milk until mixture is smooth.
6Drop by heaping tablespoonful onto the kraut, starting around the edges of the pan, and if any is left then place wherever you have room. Place lid on roaster and bake for 15 minute or until dumplings are nice and fluffy.
7Remove dumpling from roaster and place in serving bowl.
Next, remove meat from roaster, be careful as it will be fall apart tender.
Now, place Kraut in a serving dish and enjoy!
I served with creamy mashed potatoes, warmed cinnamon applesauce and corn.