Sauerkraut Platter

Sauerkraut:

Heat 20 g clarified butter in a saucepan and sauté the onions and garlic until translucent. Add the sauerkraut and the apple cubes, sauté briefly and pour in the white wine and the clear soup. Put the spices in a small dish and add. Season with salt, pepper and sugar and cook for about 25 minutes. Add the raw potato and the unpeeled apple and thicken the sauerkraut with them. Simmer for another 5 to 7 minutes at low temperature. Finely dice the bacon and roast until very crispy.

Mix into the cabbage just before serving.

Roast saddle of suckling pig:

Chop shallots, cumin, garlic and thyme very finely and stir into a paste with clarified butter, season with salt, pepper and chili. Score the skin of the suckling pig’s back with a sharp kitchen knife and rub well with the spice paste. It is best to marinate for one night. Place the suckling pig back in a roasting pan with the marinade. Roughly dice the carrots, celery and onion, spread them evenly around the back with the rosemary and baste everything together with beer.

Roast in a heated oven at 160 °C for about 40 minutes until crispy.

Baked liver sausage pockets:

Fry the bacon and onions in the butter until golden brown. Mix the liver sausage with the bacon, onion, marjoram, white bread, mixture as well as the egg. Lay the wan-tan dough evenly on top. Put 1 tablespoon of filling on each

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