I think this has been around in one form or another but this is the way i do it. For meat i stick to pork for this and what i have used were bone-in pork chops, bone-in pork country ribs, spareribs, and this time around i used baby backs that were on sale here [2.99lb]. Two racks.
Two racks of baby back ribs
potato's skin on and cut up
3 bags of Franks kraut [the refrigerated stuff]
my chilli franks-sliced
my old fashion franks-sliced
couple of onions chopped up
some canadian bacon i smoked [Pop's brine]
lot's of diced garlic [stuff in jars]
pepper to taste [dont need no salt]
beef broth [i use the Korean beef soup base]
1 1/2 pounds of bacon cut fine
I take the ribs and season them and put them in a roasting pan. Roast the ribs at 350 until they get almost done and cut them in individual pieces, and layer them on the bottom of the roasting pan. As what happens almost all the time i start out with one roasting pan and end up using a bigger one. Always add too much stuff, but that's good. Then i layer the cut and sliced potato's,sausage, onions, and canadian bacon on top of the ribs.
To make the kraut, i dump the kraut in a pot and rinse it once, put enough water in the pot just enough to cover the kraut. I cut a couple of onions up and put them in the pot with the kraut. Shake some black pepper in there as well. Simmer the kraut for 20 minutes. While the kraut is cooking i chop up the bacon in small pieces and fry it until it get's golden brown and crispy. Drain the kraut, put the kraut back in the pot and put the hot bacon and grease over the kraut and mix well. Now that's German kraut!! Put the kraut on top of the layers in the roasting pan. I make enough beef broth so it goes half way up the roasting pan. Cover the roasting pan for the first 2 hours until the potatoes get tender and then take the foil off and cook for another half hour or so. Ready to eat. Reinhard