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1
For the pork: In a Dutch oven or large skillet with a lid melt butter over medium high heat.
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2
Season the pork with 1 tablespoon each of salt and ground black pepper.
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3
Brown both sides well (it just needs to have a nice golden exterior; it doesnt need to be cooked through).
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4
Once you are done searing it add the sauerkraut, beer and the remaining salt and pepper, cover with lid and simmer 3 to 5 hours.
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5
The longer it simmers the better it is.
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6
For the whipped potatoes: Clean, peel and cube potatoes.
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7
Put them into a large pot covering them with about 3 inches of water.
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8
Boil until tender (should take 10-20 minutes depending on the size of the cubesmake sure to test with a fork).
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9
Then drain the water and place potatoes in a bowl; add the salt, black pepper, dill and butter then whip with an electric mixer, slowly adding in the milk until creamy.
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10
If you need to, add more milk until creamy.
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11
For the assembly: Any rolls will do for this recipe.
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12
Warm up your cast iron or skillet over medium heat.
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13
Slice rolls in half if not already.
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14
Butter the insides, place the rolls into the hot skillet butter side down and grill the buns until nice and crispy or as desired.
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15
Lay out the bottom half of your toasted roll.
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16
Spread desired amount of whipped potatoes on top then pile high with the pork mixture.
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17
There you have a nice hearty meal for a lovely fall evening.
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18
To top it off have a nice ale or your favorite beer and sit outside with your hubby and the kids.
