|2||pounds bone-in pork shoulder steak|
|Salt and pepper, to taste|
|Flour, for dusting|
|2||tablespoons canola oil|
|1½||pounds kielbasa, smoked Polish sausage, or other smoked sausage|
|1||teaspoon yellow mustard seed|
|½||teaspoon celery seed|
|1||can or bottle (12 ounces) light
|1||cup chicken stock|
|6||cups sauerkraut, drained|
|¼||cup chopped fresh parsley|
1. Season both sides of the pork generously with salt and pepper. Dust pork evenly with flour on both sides and shake off excess.
2. In a large flameproof casserole over medium-high heat, heat the canola oil. Brown the pork on each side for 5 minutes or until golden brown. Transfer to a plate.
3. Add the sausages to the pan and cook for 5 minutes or until browned all over. Transfer to a plate.
4. Add the onion to the pan and cook, stirring often, for 5 minutes. Add mustard and celery seed and cook, stirring, for 1 minute or until spices release their aromas. Stir in beer and chicken stock. Bring the liquids to a boil; simmer for 3 minutes.
5. Layer half of the sauerkraut on the onions. Top with browned pork and sausages, and cover with remaining sauerkraut.
6. Lower the heat, cover the pan, and simmer for 45 minutes.
7. Transfer the sausages and pork to a cutting board. Slice sausages on the diagonal and cut pork into thick pieces. Using a slotted spoon, remove 2 cups sauerkraut from the pot and set aside for the strudel; set aside 3 cups pork and sausage for the strudel.
8. Serve the meat and sauerkraut with boiled potatoes. Sprinkle with chopped parsley. Karoline Boehm Goodnick