Meat platter with sauerkraut, pork belly, liver and black pudding

Ingredients for 3 servings:

• 1 tsp, heaped sugar
• 1 medium-sized onion(s), diced
• 200 g smoked bacon, diced
• 1 tbsp lard or clarified butter
• 2 bay leaves
• 6 juniper berries
• 1 shot of apple juice
• 2 tbsp, leveled stock powder
• 500 g sauerkraut
• 500 ml water, hot
• 1 salt and pepper
• 3 black puddings and/or liver sausages
• 1 slice(s) pork belly

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Gather all the ingredients. Turn the stovetop to full power. Put a saucepan on the heat and let the sugar caramelize. When the sugar has melted and is not yet brown, add the onion, bacon, and lard and stir to combine. Deglaze everything with a dash of apple juice. Then add the granulated stock, bay leaves, juniper berries, sauerkraut, pork belly, and hot water to the pan. Bring to a boil and reduce the heat to the lowest setting. Yes, everything has to happen quickly before that. Let the cabbage simmer on low heat with the lid closed for one hour. Add more water if necessary to prevent the cabbage from burning. Season with salt and pepper. Bring the cabbage to a boil again before eating. Add the blood sausage and/or liver sausage and close the lid. Remove the pan from the heat and serve after about 5-10 minutes. Serve with mashed potatoes, fried potatoes, boiled potatoes, potato dumplings, or potato pancakes.