- 1 onion
- 4 tablespoons Goose fat
- 800 grams (approximately 28 ounces)raw, young as possible Sauerkraut
- 200 milliliters (approximately 7 ounces)dry Alsatian white wine
- 1 sour Apple
- 6 Juniper berries
- 800 milliliters (approximately 28 ounces) Beef broth
- 300 grams (approximately 10 1/2 ounces) Pork belly (rolled)
- 500 grams (approximately 17 1/2 ounces) potatoes
- 2 centiliters (approximately 1 1/2 tablespoons) Cherry brandy
- 4 Smoked pork chops
- 200 grams (approximately 7 ounces) Foie gras (sliced)
- 12 small smoked Blood sausages
- freshly ground peppers
- Fresh herbs (for garnish)
Peel and chop onion. Melt 2 tablespoons goose fat in a skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the sauerkraut and cook 5 minutes. Add the wine. Rinse apples, cut into quarters, core and thinly slice. Place juniper berries in a spice bag and add to the pot. Add enough of the broth to almost cover the sauerkraut and place the pork belly on top. Cover and simmer on low heat, stirring occasionally for 1.5 hours.. Add the kirsch and potatoes, cover and cook until the potatoes are tender enough to be pierced by a knife, about 30 minutes. Peel the potatoes. Add the sausages and cook until heated through.
Just before serving heat the lard in a skillet and saute the chops until golden brown. Saute the foie gras in the same skillet for just a minute until seared on both sides. Slice the chops.
Remove the bag with the juniper berries. Season with salt and pepper. Slice the pork belly. Arrange the sliced pork belly, chops, sausage, liver and potatoes around. Garnish to taste with fresh herbs.