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Heat oil in a large saucepan over medium heat. Add pork, onion and garlic; cook for about 5 minutes or until pork is browned and onion is tender. Remove from pan and set aside. Add ale (or other beer or broth) to the pan, scraping up any browned bits from the bottom of the pan. In a medium bowl, stir together apple juice (or cider), cornstarch, mustard, caraway seeds, rosemary and pepper; stir into onion-ale mixture. Cook and stir until thickened and bubbly. Set aside to cool for 10 minutes.
Meanwhile, in a large saucepan, cook potatoes and carrots, covered, in a large amount of boiling lightly salted water for about 10 minutes or until slightly tender but still firm. Drain; set aside.
Preheat oven to 350ºF. In a 3-quart rectangular baking dish, layer browned pork mixture, kielbasa, potato-carrot mixture, apples and sauerkraut. Spoon sauce evenly over sauerkraut. Cover tightly with foil.
Bake, covered, for 45 to 60 minutes or until potatoes are tender and center is hot.