Pork With Sauerkraut & Dumplings

• 3 lbs pork loin roast
• 1 lb Polish kielbasa
• 2 lbs sauerkraut
• 24 ounces beer, what ever you have. i like yuengling lauger
• 1 large onion
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• dumplings
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup milk
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 2 tablespoons fresh chives or 2 tablespoons parsley, chopped

1. Place 1 bag sauerkraut in bottom of covered roaster.
2. Place pork loin on top and sprinkle with salt and pepper.
3. Cut keilbassi into chunks and scatter over sauerkraut.
4. Top keilbassi with second bag of sauerkraut.
5. Saute onion in olive oil till carmelized and place on top of pork loin.
6. Pour beer around roast onto sauerkraut.
7. Bake 350 degrees for 3 hours. We like ours falling apart so adjust cooking time to your preferance.
8. Dumplings: After roast is baked to your standards: Mix dry ingredients then with a mixer beat in butter, milk and chives.
9. Drop onto sauerkraut by tablespoons and bake covered for 10 minutes. Remove lid and bake an additional 10 minutes.

pork loin roast, kielbasa, sauerkraut, beer, onion, olive oil, salt, pepper, dumplings, flour, baking powder, milk, salt, butter, fresh chives

Taken from www.food.com/recipe/pork-with-sauerkraut-dumplings-449666 (may not work)