This traditional dish pictured on the front, is a special favorite enjoyed throughout Germany all winter long. The “old style” curing and smoking of these German Meats means delicious “old world” flavor.
4 slices bacon
1 onion, chopped
2 cans sauerkraut (I lb. I I oz.)
4 cups white wine
5 juniper berries
1 bay leaf
1 apple, peeled, cored chopped
3 Kassler rippchen
3 pairs bratwurst, 3 pairs frankfurters, 3 pairs knackwurst
1 Kolbase ring
Cut bacon in cubes and saute in a heavy saucepan. When lightly crisp, add onions and saute until tender. Add sauerkraut, wine, juniper berries, bay leaf, and apple. Combine all ingredients well, cover, bring to a boil and simmer slowly 1-1/2 hours. Add the Kassler rippchen, knackwurst, kolbase, bratwurst and frankfurters. Cover and continue simmering for another twenty minutes. Serves 6.