Summary

Ingredients

• 1 tablespoon lard
• 750 g sauerkraut
• 0.25 liter ¼ apple juice
• 125 ml meat stock
• 200 g bacon, mixed, smoked (Wammerl)
• 1 bay leaf
• 3 clove (s)
• 1 teaspoon juniper berries
• 3 peppercorns
• 8 sausages, (pork sausage)

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Instructions

1. Fry the picked sauerkraut in hot lard for about 2 minutes. Add apple juice, broth and the spices and bring to the boil. Place the bacon on top of the cabbage and let everything simmer over a low heat for about 1 hour.
2. When the cabbage is done, fry the pork sausages for about 10 minutes, turning them frequently, until a large part of the fat has escaped.
3. Cut the bacon into slices and serve with the sausages on the cabbage.