Pork and Sauerkraut, Lucky or Not So Lucky
Being born and raised in South Eastern Pennsylvania, as long as I can remember, I have been eating Pork and Sauerkraut on New's Years Day. I can't imagine what would happen, if you decided to skip this traditional meal one-year, because I have never had the courage to try.
Passed down from generation to generation, the idea of eating Pork and Sauerkraut on the first day of the New Year is that it brings good luck to those who indulge.

Quite frankly, who wants to mess with that!

Quick, easy and cheap to make, these sausages are perfect if you’re holding a finger buffet for friends or family over Christmas.
I suspect, like me, there are a few people who are having friends round for a buffet style meal over Christmas. As I work full time and have my sister and her tribe over on Christmas Eve I’ve bought in several frozen buffet items but I always think it’s nice to make a few of my own.

Over here in the UK we tend to have our pork chops rather boringly cooked - grilled, fried or casseroled, often served with seasonal veg and apple sauce but this recipe breaks away from that and gives a slightly more unusual twist!
This is a relatively quick and easy dish and serves four people.