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Recipe for pork, sausage, and sauerkraut

Karoline Boehm Goodnick for The Boston Globe

Serves 6

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

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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.

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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

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