2 tablespoons butter
4 slices bacon
salt and pepper to salt
2 apples thinly sliced
1 onion thinly sliced
1 bag sauerkraut, squeezed to remove water
1/4 tsp. caraway seeds
1 cup beer
1 pound pork loin, pounded into 1/4 inch patties
3 eggs beaten
1 cup flour
1 cup bread crumbs
1/2 tsp. creole seasoning
1/8 tsp. cayenne pepper
1/2 tsp. garlic powder

Place butter in sauce pan and then add bacon and cook down.
Add salt and pepper. Then add onion and apples.
Add sauerkraut and caraway seeds. Then add beer.
Stir and then cover and let simmer.
Mix creole seasoning, garlic powder and cayenne pepper into the flour.
Dredge meat in flour, eggs and then bread crumbs.
Fry and get golden brown.
Serve with sauerkraut.