2 lbs. sauerkraut
3 med. onions, chopped
2 tbsp. bacon or pork fat
2 tart med. apples, peeled, cored, and chopped
6 peppercorns
10 juniper berries or 1/4 c. gin
2 1/2 c. white wine
12 link sausages
6 slices cooked ham, 1/4 inch thick
6 smoked pork chops or slices
6 frankfurters

Soak sauerkraut in cold water for 15 minutes. Squeeze dry between hands.

Meanwhile, saute onions in fat until tender. Add sauerkraut and toss with a fork. Cook for 5 minutes, stirring occasionally. Add apples, peppercorns, and juniper berries. Pour in white wine. Cook slowly, covered, for 1 hour.

Meanwhile, fry sausages. Drain off fat and put sausages on absorbent paper. Add with meats to sauerkraut. Cook, covered, for 30 minutes longer. Discard peppercorns and juniper berries.

To serve, spoon out meats onto plate. Pile sauerkraut in center of large warm platter. Arrange meats and sausages over the top. This can be prepared beforehand and reheated. Serve with boiled potatoes and mustard. Makes 6 servings.