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Pork Neck Bones with Sauerkraut
Margaret Berg, Sparta

Pork neck bones
1 large onion, sliced
Pepper, to taste
1 tsp. poultry seasoning or sage
1 cup water
Sauerkraut, liquid reserved
1 Tbsp. caraway seeds (optional or to taste)
Mashed potatoes (left over or instant)


Brown pork neck bones; remove excess melted fat, if any. Wilt one large sliced onion. Pepper and sprinkle on poultry seasoning or sage, to taste. Do not salt. Cover with a cup or so of water to finish working. You can, keep it in a deep oven-proof skillet or transfer to an oven-proof dish. Drain sauerkraut; reserve liquid. Toss sauerkraut with caraway seeds. Arrange sauerkraut over top of neck bones. Add reserved sauerkraut liquid to pot liquid; if pot liquid is gone, add a little more water. Arrange mashed potatoes around sides like a meringue. Cook in a 350-degree preheated oven until bubbling and mashed potatoes are lightly browned.

 


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