(Why it has this name, I don't know as the people I know in Pennsylvania have never had it! LOL)

Ingredients (I usually eyeball these, so use the measurements or eyeball them yourself):

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon (crushed) celerey seed
1 teaspoon sugar (optional, I don't use it)
1 teaspoon Worcestershire sauce
1/4 - 1/2 teaspoon pepper
2 (14 ounce) cans/jars of sauerkraut with liquid
1 (4 pound) boneless, rolled pork loin roast
1 (1/2 pound) cooked kielbasa or polish sausage

Direstions:
Heat oven to 350* F. While oven is heating, combine the onion powder, garlic powder, celery seed, sugar and Worcestershire sauce in a small bowl, then rub over roast. Place the roast (fat side up) in the dutch oven/pot and place the kielbasa/polish sausage around roast. Some people cut the sausage into 1/2 inch pices, I do not. Then, pour the sauerkraut (liquid and all) on top of and around your roast and kielbasa. The original directions don't say to do this, but I find it adds a little extra flavor if you sprinkle some more worcestershire sauce and celery seed on top of the sauerkraut.

Once the preperations are complete, then you can place your roast in the heated oven. Cook it about 2 1/4 - 2 3/4 hours. Use your thermometer to check if it's reached its optimal temp (160* F). If it has, then let it stand 15 minutes before serving.

I like this recipe because it's fast (you can do other things while the roast is cooking), easy and delicious!