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1
Drain and rinse with sauerkraut with cold water, then leave it to drain in a colander.
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2
Melt 4 tablespoons of the fat in a large flameproof casserole.
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3
Add the onions and saute them over low heat, stirring occasionally, until tender, 7 to 10 minutes.
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4
Spread half of the sauerkraut over the onions, first squeezing it in your fists to extract all the water.
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5
Set the apple, both kinds of bacon, the smoked sausages, and smoked pork loin to top.
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6
Sprinkle with juniper berries and add seasoning, mainly pepper.
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7
Cover the meat with the rest of the sauerkraut, squeezing it dry also, and pour over the wine.
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8
Cut a piece of parchment paper to fit inside the casserole and press it directly on top of the sauerkraut.
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9
Cover and simmer on top of the stove until the sauerkraut is tender, 1 1/2 to 2 hours.
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10
About halfway through cooking, pour over the schnapps.
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11
Half an hour before the sauerkraut is cooked, put the potatoes in a pan of cold salted water, cover and bring them to a boil.
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12
Simmer until tender when pierced with a knife, 15 to 20 minutes.
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13
Drain and keep them warm, peeling them just before serving.
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14
Heat 1 tablespoon fat in a frying pan and cook the cured pork chops until well done, 5 to 7 minutes on each side.
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15
Add them to the casserole 15 minutes before the sauerkraut is cooked.
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16
Warm the frankfurters in very hot water until heated through, about 1 minute.
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17
Leave them in the water to keep warm, draining them just before serving.
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18
To serve, taste the sauerkraut and adjust the seasoning.
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19
Lift out both kinds of bacon and the pork loin and carve them in generous slices.
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20
Drain the sauerkraut well and pile it on a large heated platter.
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21
Arrange the meats and sausages on top, with the potatoes around the edge.
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22
Pass mustard at the table.
