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1
In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown.
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2
Add the sauerkraut, and heat it through for 5 minutes.
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3
Then add 1 cup of water, cover with a lid, and cook for 20 minutes.
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4
Then add the apple, juniper berries, and the bacon.
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5
Stir well, add 3 fluid ounces white wine, and 2 tablespoons water.
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6
Cook for 35 minutes.
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7
After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine.
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8
11 pounds white cabbage, shredded
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9
5 tablespoons salt
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10
Put the cabbage and salt alternately in a terracotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage.
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11
Cover the pot with a cloth, and weight it down with planks and stones.
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12
Place in the refrigerator for 4 to 6 weeks before cooking it.
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13
1 pound plus 5 ounces pork neck
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14
14 ounces pork belly
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15
Pinch ground mace
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16
Pinch ground cardamom
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17
Pinch dried marjoram
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18
1 tablespoon salt
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19
Pinch freshly ground pepper
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20
2 eggs
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21
1/2 cup milk
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22
Sausage casings
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23
All ingredients and equipment need to be very cold when making sausage.
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24
Cut the neck and belly of pork, and grind it into a large bowl.
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25
Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands.
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26
Add the eggs, and mix again.
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27
Then add the milk, and mix again.
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28
Place the casing over a funnel.
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29
Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links.
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30
Once you have made all of the sausages, heat a large skillet over medium-high heat.
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31
Add enough oil to lightly film the pan, and let oil heat.
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32
In batches, add the sausages to the hot oil, and fry until browned and fully cooked through.
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33
Serve with the steaming sauerkraut, and mustard, if desired.
