Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large can sauerkraut, raw
- 1 onion (s), cut into thin wedges
- 1 tablespoon caraway seeds, whole or ground
- 1 teaspoon dill (seeds)
- 10 juniper berries, crushed
- 250 g pork belly, (Wammerl) fresh
- 250 g pork belly, smoked (Wammerl)
- 2 pieces liver sausage
- 2 piece (s) black pudding
- 6 potato (s), peeled, cut into wedges
- 4 liver (s) dumplings (recipe in database)
- Salt, as needed
Print Recipe
Pin Recipe Instructions
- Put the sauerkraut with onion, juniper berries, caraway and the dill seeds in a saucepan. Fill up with liquid, which tastes best with cucumber water from gherkins. Spread the meat on top and cook for at least 30 minutes. Cook with the added potatoes for another 30 minutes. Add the liver and black pudding and warm in the cabbage for 20 minutes, do not boil any more.
- Boil liver dumplings separately, which can also be left out.
- Put the finished sauerkraut on a plate and arrange the meat, sausage, potatoes and liver dumplings on top.
- Fresh beer tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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