Ingredients

4lb (1.8kg) Sauerkraut

1 tbsp Butter

12oz (338g) Bacon, diced

1 large Onion, studded with

3 Cloves

1lb (450g) Polish sausage, cut 2" pieces

1lb (450g) Smoked pork shoulder

1 Carrot, sliced

2 Bay leaves

1/4 tsp Thyme

Salt, to taste

2 cups Dry white wine

3 cups Water

12 medium Potatoes, peeled and boiled

12 Frankfurters

10 Juniper berries *see below

6 Peppercorns *see below

Method

* Note: Tie the juniper berries and peppercorns in a cheesecloth bag.

Place sauerkraut in deep bowl and pull it apart.

Fill bowl with water and leave standing for 15 minutes.

Drain and wash under running water.

Drain again, and squeeze until all water is out.

Meanwhile, melt butter in a large heavy pan.

Add bacon and onion and cook until browned.

Add sausage and pork shoulder, cooked until browned.

Remove meat and set aside.

Add sauerkraut to pan and cook, stir constantly until lightly browned.

Add carrot, bag of juniper berries and peppercorns, bay leaves, thyme, salt, wine, and water.

Bring to boil.

Cover and simmer over low heat for 3 hours.

Return meat to pan, cover and simmer for 45 minutes.

Add potatoes and frankfurters, cover and simmer for 20 minutes.

Serve on platter with sauerkraut in centre forming a dome.

Cut pork into thin slices and arrange over sauerkraut.

Surround with pieces of frankfurters, sausage and potatoes.

Cooks Comments and Tips

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