- Sauerkraut – fresh or canned
- Brown onions- 2 chopped fine
- olive oil – 1/4 cup
- pork ends – these can be what is left after you buy a pork rib side and prepare for the barbecue pork ribs. 1 pound
- flour – 1/4 cup
- water – 1/4 cup
- cayenne pepper to taste
- coriander fresh or dry to taste
- celery seed to taste
- In a dutch oven, cook onions to brown state. Add kraut and cooked pork ends. Simmer for 1-2 hours. Slowly add water to flour, using fork to mix to liquified paste. Add a very small amount to the kraut to thicken. Add spices to taste. Serve with boiled potatoes and bock beer.
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