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The Boston Globe

Food & dining

Recipe for pork, sausage, and sauerkraut

Serves 6

2 pounds bone-in pork shoulder steak
Salt and pepper, to taste
Flour, for dusting
2 tablespoons canola oil
pounds kielbasa, smoked Polish sausage, or other smoked sausage
1 onion, chopped
1 teaspoon yellow mustard seed
½ teaspoon celery seed
1 can or bottle (12 ounces) light
lager beer
1 cup chicken stock
6 cups sauerkraut, drained
¼ cup chopped fresh parsley

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