Smoked pork on sauerkraut with liver and black pudding

Ingredients for 4 servings:

• 600 g Kasseler salmon roast
• 1 pair of liver sausages, 200 g
• 1 pair of black puddings, 200 g
• 1 can sauerkraut, approx. 810 g
• 1 onion(s)
• ¼ liter vegetable broth
• ¼ liter of sparkling wine
• 10 juniper berries
• 2 carnations
• 1 tbsp caraway seeds
• 2 bay leaves
• e.g. salt and pepper
• 1 tbsp lard or goose fat
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Place the lard in a large, wide pot, melt it, and sauté the finely chopped onion until translucent. Tear the sauerkraut apart, add it to the pot, and simmer briefly. Add the broth and sparkling wine so that the cabbage is just covered. Lightly crush the juniper berries and cloves and add them along with the caraway seeds, bay leaves, salt, and pepper. Stir everything together, place the smoked pork on top, and simmer gently for about 35 minutes. Halfway through, turn the smoked pork over once. Finally, place the liver and blood sausages on top of the cabbage and let them simmer. The sausages should only be heated in the cabbage; under no circumstances should they boil, or they will burst. You may need to taste and adjust the seasoning again, but the meat and sausages will add a nice flavor. To serve, place the sauerkraut in a large bowl, slice the meat, and arrange the sausages around it. Served with mashed potatoes or boiled potatoes.