2 (27 oz.) can sauerkraut

Fill pan with enough water to cover sauerkraut. Cover and bring to boil; boil for 1 hour.

2 lbs. bulk pork sausage (or Boston Butt Pork Roast, ground)
1 tsp. salt
Pepper to taste
1/3 c. long grain rice; washed

Mix rice with pork; mix in 3 eggs. Divide into good sized meatballs (18 to 20). Roll in 1/2 cup flour, coat thoroughly.

Remove about 1/2 sauerkraut from pan. Shake meatballs to remove excess flour, then add to sauerkraut and cook for 3 hours.

Serve with mashed potatoes.