Heat the sauerkraut in a saucepan and cook it with the finely chopped garlic, salt and pepper for about 10 minutes. Let cool down.
In the meantime, knead the eggs with flour, a pinch of salt, a little oil and a little milk into a smooth dough. If the batter is too hard, add a little more milk.
Roll out the dough on a floured work surface as thick as a finger (about 20 x 30 cm) and spread the cooled sauerkraut on top. Then roll the longer side of the dough into a sausage. Cut about 5 cm thick slices, now we have snails.
Heat some oil in a large pan (it must be higher than the lying snails) and place the snails close together and fry them briefly on both sides. Pour the hot broth over them until they are completely covered. Bring to the boil once and switch back to medium level, cover and simmer for about half an hour until all the liquid has been absorbed (be careful not to let it burn!).
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