Summary

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

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Instructions

1. 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.
2. Boil liver dumplings separately, which can also be left out.
3. Put the finished sauerkraut on a plate and arrange the meat, sausage, potatoes and liver dumplings on top.
4. Fresh beer tastes good with it.