In the lard, sauté the diced onions until translucent. Sauté the remaining spices a little bit and put half the amount of the sauerkraut on top. Season with salt, pepper and a pinch of sugar, put the sliced bacon on top, and pile the rest of the sauerkraut on top. Pour in the wine. Cut the peeled and cored apples into small cubes and add them.
Let the fresh sauerkraut simmer for 1 hour and then add the meat. In the case of canned cabbage, the meat is added on the spot. When the meat is mixed in, continue to simmer the sauerkraut for 2 hrs. Add the sausages in the last quarter of an hour and let them cook until hot. When serving, sausage and meat are decorated on the boiling hot kitchen herb.
Not true to style, but a delicate addition are selchkaree ribs.
Accompaniment: Strong farmer’s bread, e.g. home-baked Steynbrodt.
A royal butcher’s platter, which today, unfortunately, can only be found on menus in sufficiently run-down form.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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