• 2 kg of sauerkraut
  • 3 or 4 onions
  • 1 or 2 shallots
  • twenty juniper berries
  • 2 teaspoons of coriander grains
  • 2 teaspoons cumin (or caraway)
  • 1 pinch of pepper
  • salt
  • 1 pallet (pork belly smoked with skin on) or smoked pork shoulder
  • 1 kg of bacon for cooking
  • 1 dozen Viennese sausages
  • 8 Montbeliards sausages (smoked)
  • 1.5 kg of potatoes
  • Half a liter of lager
  • 1/2 liter of water


  1. Sauté onions and shallots in pork fat. Reduce the heat under the pan and put aside, cut bacon into pieces.
  2. Give a quick wash to sauerkraut. Withdraw some ,squeeze dry and cover the bacon. Evenly distribute half of berries andspices. Add the pallet in the middle of this nest of sauerkraut and cover with the remaining cabbage, spices and berries.
  3. Add beer, water and close the cooker. Cook for 1 hour after the first simmers.
  4. After 1 hour, stop cooking. Add peeled potatoes (you can add a little salt) and close immediately. Cook for about 20 minutesdepending on size of potatoes.
  5. Meanwhile, cook sausages in water. After ten minutes for Montbeliard, barely half for Vienna sausage in simmering water.
  6. Once finished cooking, arrange on a plate to easily serve a little bit of everything.
  7. Serve immediately or keep warm in the oven.