3 onions, boiled briefly and thinly sliced
2 tbsp. bacon drippings or other fat
1/2 lb. salt pork, in one piece, parboiled 15 minutes
1/4 lb. bacon, in one piece, parboiled 15 minutes
2 lb. sauerkraut, fresh if possible
1 c. white wine
Salt
7 - 8 peppercorns
1 bay leaf
1 doz. juniper berries
Boiled potatoes
Frankfurters (fat garlic kind, cooked separately)
Knackwurst, cooked separately

Saute the onion in the bacon drippings, in the bottom of a deep heavy pan, such as a Dutch oven. Add the pork and brown it. Then add the boiled bacon and salt pork. Rinse the sauerkraut, if you like it mild, and squeeze out with the fingers, then pull apart so it's not too lumped. Add the sauerkraut to the meat, onions, the wine, salt and peppercorns, bay leaf, and juniper berries. Cover and simmer for two or three hours; it can't be overcooked. This tastes even better the next day when reheated. Top with potatoes, the frankfurters and knackwurst. Serves 6 to 8. This is delicious. I use less wine, maybe 3/4 cup.