Garnish Sauerkraut

1) Remove the peel from the onions and apples, dice them and cook them in the heated lard until golden. Add the sauerkraut. Stir in juniper berries and bay leaf spice. Add water and wine. Place the ribs and the belly meat on top and cook gently at a moderate temperature for about 45 minutes. Add the sausages during the last 10 minutes.

2) For the liver dumplings, soak the Schrippen in the milk. Mix the minced liver with the squeezed spices, egg, ribs and parsley.

3) Form into four dumplings. Put them into boiling salted water, boil briefly and cook at low temperature for 20 minutes. Arrange the cabbage on a heated plate with ribs, sausages and liver dumplings.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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