Pork With Sauerkraut For Sunday Dinner - cooking recipe

Ingredients

2 large cans sauerkraut (Silver Floss is brand I use)
1 medium head cabbage, shredded
3 to 4 lb. pork (butt end or loin)
1/2 c. water
1/2 c. brown sugar (if needed)
1 pkg. knockwurst

Preparation

Combine sauerkraut, cabbage and water in a large pot.
Bring to a boil.
Make a well in the center and place pork in. Simmer with the lid on, stirring occasionally, approximately 3 hours. Add knockwurst about 1/2 hour before finished.
Pork is done when cooked through and breaks apart with fork. Add brown sugar if sauerkraut tastes too sour. Serve with mashed potatoes.