Elsässer-Style Meat Platter

Ingredients

• 2 onions
• 2 tbsp pork lard
• 1 apple (e.g., Boskop)
• 1 kg sauerkraut (canned)
• 200 g Kassler (deboned)
• 200 g pork neck (sliced)
• 200 g smoked bacon belly (sliced)
• 3 bay leaves
• 0.5 tsp juniper berries
• 1 tsp peppercorns
• 3 cloves of allspice
• 200 ml dry white wine (e.g., Riesling)
• 600 g waxy potatoes
• 600 g assorted boiled sausages (e.g., Wiener, Debreziner, blood sausage)
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the onions, finely dice them and brown with pork lard in a heavy pot. Peel, core, and dice the apple; add to the onions and half of the sauerkraut. Add Kassler, pork neck, and bacon belly, then sprinkle over the spices. Layer the remaining sauerkraut on top, pour in wine and about 100 ml water. Cover and simmer gently for about 1 hour, adding more water if needed.

2. 2.

   Peel, wash, halve or quarter the potatoes lengthwise; add to the pot with the sausages and cook for an additional 30 minutes.

3. 3.

   Season the sauerkraut with salt and pepper, then plate with the meats, sausages, and potatoes.