1 Put the sauerkraut into a pan with 1 onion, the bay leaf, juniper berries, 1 tbsp clarified butter and about 1/2 l water. Bring to the boil, cover and simmer for about 45 minutes.
2 Grate the potatoes finely and work to a dough with the salt, nutmeg, cornflour and eggs. Form into 6 - 8 dumplings and press 1 tsp diced black pudding into the middle of each. Drop into simmering, salted water and simmer gently for about 20 minutes.
3 Fry the bacon and the rest of the onion in the rest of the clarified butter.
4 Serve the sauerkraut and dumplings on plates scattered with the fried bacon and onion.