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Pork Roast with Sauerkraut and Kielbasa
January 05, 2007

This was excellent. I have been making pork and sauerkraut in one form or another for most of my life but this by far has been the best. It will definitely be made time and again. I used 3-27 oz. cans of sauerkraut which I did not rinse or drain (I like mine tangy) and that was perfect for my crockpot. As for the person who gave this a bad rating because of Chinese New Year, last time I checked I lived in America and thus celebrated New Years the American way eating the dishes that I grew up on. So please don't give a recipe a negative review because it doesn't fit in with your customs, just don't make it.

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