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1
With a sharp knife or kitchen fork, prick each sausage several times.
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2
In a paella pan, combine the red onions, 1 cup yellow onion, 2 bay leaves, beer and lager and bring to a simmer over medium heat.
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3
Add the cabbage and sausages and poach until almost cooked through, about 5 minutes.
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4
Remove the sausages from the liquid and set aside, reserving the liquid.
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5
In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.
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6
Remove with a slotted spoon and drain on paper towels.
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7
Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.
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8
Add garlic and cook, stirring, for 30 seconds.
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9
Add the apples and cook, stirring, until starting to soften, about 2 minutes.
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10
Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds.
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11
Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.
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12
Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1/2 hour.
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13
Remove the sauerkraut from the heat and discard the bay leaf.
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14
Stir in the cooked bacon and adjust the seasoning, to taste.
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15
Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard.
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16
Serve with cold beer.
