Drain the lard in a roasting pan or casserole. Remove from the heat, add the sauerkraut, add the chopped onions and sprinkle with the granulated stock. Add the bacon cubes, sprinkle with sugar, pour in a little water and possibly pineapple juice and stir well.
Braise for about 30 minutes on a medium flame, stirring occasionally. Then place the roasting pan in the oven, add some more water if necessary and stew in the oven at 175 ° C for another 20 - 30 minutes. Stir it again and again and add a little liquid if necessary. The sauerkraut is ready when it has turned a nice brownish color. Season to taste with pepper and salt and possibly a little sugar.
Goes well with pork knuckle, knuckle of pork, bratwurst and mashed potatoes or meat loaf.
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