You will need
3 tablespoons lard
1 onion, chopped
3 ½ oz. streaky bacon
1 ¾ lb. pickled cabbage (sauerkraut)
2 cups water or broth
4 pickled pork spareribs
½ glass white wine
4 frankfurter sausages
Melt the lard in a sauce pan, and sauté the onion and bacon until brown. Put sauerkraut and juniper-berries in the same pan, with the water or the broth. Cook over low heat for about 30 minutes.
Add the pork spareibs and white wine and simmer for another 30 minutes.
Grill the sausage separately.
Place the pork spareribs and the frankfurters on the sauerkraut.
Boiled potatoes or fried potatoes can be added.
© Shufunotomo Co., Ltd., Japan 1972