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.