Crock-Pot Pork (Or Kielbasa) With Sauerkraut

2 pounds trimmed of pork of choice
1/8 tsp crushed red pepper flakes
1 tsp cumin

-or-

2 pounds of keibasa or similar sausage

4 cans (15 ounce each) of sauerkraut
2 large baked potatoes, cubed (see note)
or equivalent amount in smaller potatoes

If using pork: Trim and remove all bones, and as much of fat as possible. Cut into
pieces of roughly 2 ounces each. This is not exacting. Place red pepper flakes in
mortar, crush to very fine powder. Add cumin and blend. Dust pork pieces lightly
with cumin/pepper blend Spray a non-stick pan with oil spray. Sear pork pieces on
all sides. Place in crock-pot.

If using sausage: Cut sausage into 1 to 1 1/2 inch pieces. Place in crock-pot.

For both meats: Add sauerkraut and potatoes. If baked potatoes are not available,
raw can be used, but cooking time may be longer. Also, in using pork, baked
potatoes may break down too much for the taste of the cook. If so, hold the
potatoes back until part way through the cooking. Cook in crock pot until warmed
properly and ingredients are done. This can be as little as 2 hours with baked
potatoes and sausage to as high as 4 1/2 hours with pork and raw potatoes.

Serving suggestion:
Fresh baked corn bread (pan or muffin) with butter and grape jelly,
honey or maple syrup. The buttery warmth and sweetness makes a nice
balance to the sauerkraut, and the comparative dryness of the cornbread
makes a nice texture against the sauerkraut and meat.

jt


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