In my region, serving pork & sauerkraut on New Year's Day is a tradition, and for most of us, a must! This is how I have been making pork & sauerkraut for 20 years, and I always get told "mine" is the best. Everyone always asks me what my secret it. It is so easy; not sure why it turns out so great this way, but it does! I know people make it w/ hot dogs alot, but trust me the kielbasa gives it MUCH better flavor. Add as much kielbasa to it as you want.
Depending on the kielbasa you use, you may want to rinse off the sauerkraut 1st (reserve the juice to include) to lessen the saltiness.
Ready for this difficult task? Ha. Trim pork of most fat, and season with fresh ground pepper. Place in crockpot.
Add sauerkraut and beer. Cook on LOW for about 6 hours. Add kielbasa links and cook for another 2/3 hours. I usually cook my pork & kraut overnight, then add the kielbasa in the morning. The pork will fall apart & become part of the kraut, which gives it wonderful flavor. That's it!!!
You can also roast a separate pork in a pan, if you want more to slice rather than just mixed w/ the kraut. Serve w/ mashed potatoes, corn, applesauce, crusty bread, & some horseradish on the side. YUMMY!!!