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.