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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1000 Gramm | Sauerkraut (a generous 2 lbs) |
| 10 | Juniper berries |
| 1 | Bay leaf |
| 10 | Peppercorns |
| 1 | Onion [chopped, I would think. K.B.] |
| 1/2 | Delicious apple, peeled, cored, and sliced |
| 500 Gramm | Pork trotters (a generous lb) |
| 1 Esslöffel | Lard |
| 1 Prise | Sugar |
| 1 Tasse | Water |
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Put the sauerkraut, water, trotters, bayleaf, juniper berries, onion, and peppercorns into a pot and bring to a boil. Reduce heat, and simmer for 2 hours. Add the apple and sugar. Cover, and continue to simmer for another hour, until the apple has turned to mush. Add more liquid as necessary. When the sauerkraut has reached the desired stage of tenderness, stir in the lard.
Serve with 'Dampfnudeln', blood sausage, liver sausage, potato dishes or pork.
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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