This is the way my grandmother made sauerkraut and meat. Sometimes we had "white" sauerkraut but everyone always whined if it wasn’t made this way. Our church also makes it this way to serve on hot dogs.
RED SAUERKRAUT AND MEAT
1 cup tomato juice
2 Tbs. red wine (optional)
2 Tbs. brown sugar
1/8 tsp. pepper
� tsp. Worcestershire sauce
� tsp. caraway seeds (optional)
1 small apple, peeled and grated
1 medium onion, peeled and chopped
1 large clove garlic, minced
1 16 oz. bag or can sauerkraut, drained (we use Silver Floss)
3-4 lb. pork roast with bones or 2 lb. boneless pork roast and/or
1 lb. kielbasa
Combine first 6 ingredients in large bowl. Add apple, onion and garlic and mix thoroughly. Stir in sauerkraut. Transfer mixture to a 9 X 13 inch baking dish. If using pork roast with bones, top kraut with roast well-seasoned with salt, pepper and garlic powder or garlic salt. Bake at 400 degrees for 30 minutes; then bake at 350 degrees for 1 to 1 � hours or until pork is done, stirring sauerkraut every 30 minutes. Add a little water if kraut is getting too dry.
If using boneless pork roast, do the 400 degrees for 30 minutes, then cook an additional 30 minutes to 1 hour at 350 until pork is done.
For kielbasa with pork, add it during the last 45 minutes of cooking.
If making kraut without pork and just kielbasa, bake kraut at 400 for 30 min.; then turn oven to 350 and cook kraut another 45 minutes to 1 hour with kielbasa if whole or cut in big pieces or 30 minutes if cut into � inch rounds for an appetizer.
Either way, keep the sauerkraut stirred as it browns and add a bit of water if it s drying out too much.