Kraut & Pork Ends

  •  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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