Grabbed a bag of kraut yesterday at the store
I really wanted to put some smoked ribs In but would rather eat them plain so I thawed a plain tenderloin sliced into medallion size and threw them on the grill.
Then sliced the taters, fried bacon, sliced some sausages I smoked last week.
You know how when you stuff sausage you always get the leftover in the bottom of the stuffer that never gets in the casing. We'll I usually fry that and eat fresh, last weekend I kept it and added it on the bottom of this dish on top of the pork. Then added the kraut and bacon.
I wanted to add a link to Reinhard's recipe but can't figure it out. Just search German Gumbo. Thanks Reinhard for the inspiration! We post finished pictures.