Peel onion, cut into cubes. Rinse apple, quarter, remove core and cut into slices. Heat fat in a saucepan on 3 or possibly automatic heat 8 to 9, sauté onion until translucent. Add bay leaves, apple, sauerkraut, clear soup, apple juice, juniper berries. Rinse and dry the marjoram, chop half of it and add to the sauerkraut. Allow to boil, simmer for about 20 minutes with the lid closed on 1 or possibly on automatic heat 4 to 5. Season sauerkraut with salt, pepper and sugar. Place sausages in sauerkraut and cook for 15 to 20 minutes. Arrange on a heated plate with the sausages, garnish with marjoram. Serve with grated horseradish, mustard or possibly pickled gherkins and hearty farmhouse bread.
Recipe calendar of the public utilities Bochum
Tip: Use your favorite ham – then your dish tastes twice as good!
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