Sausage with Sauerkraut in Alsatian Style

Ingredients

• 3 onions
• 2 Garlic cloves
• 75 g pork lard
• 1 apple
• 1 kg sauerkraut
• 600 g smoked pork shoulder (cooked)
• 2 Bay leaves
• 2 juniper berries
• 3 Cloves
• 12 Black peppercorns
• 200 ml dry white wine
• 600 g waxy potatoes
• 300 g Vienna sausages
• 300 g Debrecen sausage

Instructions

1. 1.

   Peel and finely dice the onions and garlic, then brown them in pork lard in a heavy pot. Peel, core, and finely dice the apple; add it to the onions and pour in half of the sauerkraut. Add the smoked pork shoulder and sprinkle the bay leaves, juniper berries, cloves, and peppercorns over it. Layer the remaining sauerkraut on top, then pour in the wine and 100 ml water.

2. 2.

   Cover and simmer for about 1½ hours. Peel, wash, and cut the potatoes lengthwise into halves or quarters; add them to the pot along with the sausages and cook for another 30 minutes. Remove the pork shoulder and sausages, slice into portions, and serve on a platter with sauerkraut and potatoes.