|Water||1 Cup (16 tbs)|
|Bacon||3⁄4 Pound, diced|
|Onion||1 Large, studded with three cloves|
|Cloves||3 , studded with onion|
|Polish sausage||1 , cut into two inch pieces|
|Smoked pork shoulder||1 Pound|
|Brandy||1⁄4 Cup (4 tbs)|
|Carrot||1 , sliced|
|Juniper berries||10 , tied in a cheese cloth bag|
|Peppercorns||6 , tied in a cheese cloth bag|
|Dry white alsatian wine||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Potatoes||12 Medium, peeled and boiled|
Place the sauerkraut in a deep bowl.
Loosen the shreds with the fingers.
Fill the bowl with water and let stand fifteen minutes.
Wash the sauerkraut under running water.
Drain again and press in both hands until all the water is squeezed out.
Meanwhile, melt the lard in a dutch oven or large, heavy pan.
Add the bacon and onion.
Cook until browned.
Add the sausage and pork shoulder and cook until the meat is browned.
Remove the meat and set it aside.
Add the sauerkraut to the pan and cook, stirring constantly, until it is slightly browned.
Add brandy and continue cooking a few minutes.
Add carrot, the bag of juniper berries and peppercorns, bay leaves, thyme, salt, wine and water.
Bring to a boil.
Return the pork shoulder to the pan, cover and simmer over low heat three hours.
Return the sausage to the pan, cover and continue simmering forty-five minutes.
Add potatoes and frankfurters, cover and continue simmering fifteen minutes longer.
Discard cheesecloth bag and serve piping hot with cold beer or champagne.