Classic sauerkraut with apple, sausage and smoked bacon

Drain the sauerkraut well in a colander and press out the moisture. Loosen the sauerkraut with 2 forks. Peel the apple and cut into pieces in 2 cm. Chop the onion. Heat a little more than half of the butter in a frying pan and gently fry the onion.

Spoon the sauerkraut with the juniper berries, bay leaves and apple. Pour in the stock and bring it to a boil over medium heat. Put the smoked sausage on top and smother the sauerkraut covered in 20-30 minutes until tender.

In the meantime, heat the remaining butter in a frying pan and spread out half of the slices of bacon. Bake the slices crispy brown and place them on a plate. Fry the other slices of bacon until crispy brown.

Serve the sauerkraut with the pieces of smoked sausage and slices of bacon. Delicious with mashed potatoes.