Töging Bavarian meat platter

Ingredients for 4 servings:

• 1 gr. can/n sauerkraut, raw
• 1 onion(s), cut into thin slices
• 1 tbsp caraway seeds, whole or ground
• 1 tsp dill seeds
• 10 juniper berries, crushed
• 250 g pork belly (Wammerl), fresh
• 250 g smoked pork belly (Wammerl)
• 2 liver sausages
• 2 black puddings
• 6 potatoes, peeled, cut into wedges
• 4 liver dumplings (recipe in the database)
• Salt, as needed

Instructions

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

so we love the Schlachtplatte

Place sauerkraut in a pot with onion, juniper berries, caraway seeds, and dill seeds. Add liquid (pickle juice from delicatessen pickles is best). Spread the meat on top and simmer for at least 30 minutes. Cook with the potatoes for another 30 minutes. Add the liver and blood sausages and heat in the sauerkraut for 20 minutes; do not boil any longer. Cook the liver dumplings separately (you can also omit them). Transfer the sauerkraut to a platter and arrange the meat, sausage, potatoes, and liver dumplings on top. A fresh beer is a great accompaniment.