Preparation time: 20 minutes
Cooking time: about 4 minutes
To serve: 4-6

You will need
1 1/2 lb. fresh sauerkraut^*
4 oz. smoked streaky bacon
1 1/2 oz. pork fat or butter
1 carrot, sliced
1 large onion, sliced
ground black pepper
4 crushed juniper berries (optional)
1/4 pin (U.S. 5/8 cup) dry white wine
3/4 pint (U.S. 1 7/8 cups) stock or water (or all stock)
1 lb. piece pickled belly pork
1 garlic sausage
4-6 frankfurters
plain boiled potatoes as required

^*Sauerkraut is shredded white cabbage salted and fermented in wooden pickling tubs. It is available fresh from many delicatessen stores.

Put drained sauerkraut into a colander and steep in cold water for 20 minutes, changing the water 3 times. Drain and squeeze dry then unravel strands of cabbage as much as possible. Pre-heat oven to (300°F. or Gas Mark 2). Cut smoked bacon into strips 2-inches by 1/2-inch. Melt fat in a flameproof casserole and fry the bacon, carrot and onion lightly without browning. Stir in the sauerkraut and generous seasoning of black pepper. Add juniper berries (if used), wine and stock or water (or all stock). Bring to simmering point, cover tightly and transfer to centre of oven. Cook for 3 hours then bury the pork and garlic sausage in the sauerkraut and continue cooking another 1 -1 1/2 hours until meat is cooked and liquid absorbed. Add frankfurters 20 minutes before serving, and check seasoning. To serve spread the sauerkraut on a large hot dish. Arrange the thickly sliced pork and garlic sausage on top and surround with frankfurters and boiled potatoes.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968