|Canned sauerkraut||3 1⁄2 Pound (Two 1 Pound And 12 Ounce Cans)|
|Sweet apple||1 Large|
|Thin sliced smoked ham/Proscuitto / polish-type||8 Ounce|
|Consomme||1 Can (10 oz)|
|Beer||1 Cup (16 tbs)|
Wash sauerkraut well in several changes of water.
Drain, pressing to remove water.
Chop onion fine.
Slice carrots crosswise.
Pare, core and slice the apple.
Rub bottom of casserole with butter.
Spread a layer of half of sauerkraut on bottom.
Sprinkle over it half of onion, carrots, apple, peppercorns and juniper berries.
Cover with half of ham.
Add bay leaf, the remaining sauerkraut and apple, onions, carrots and the remaining ham slices.
Dot well with butter.
Pour consomme and beer over all.
Cover casserole tightly.
Place in 350° oven for about 3 1/2-4 hours.
Add knockwurst, Polish sausage and potatoes for the last hour of cooking only.
Count 1 knockwurst, 1/2 Polish sausage and 1 potato per person.