Austrian-Style Sauerkraut with Sausages

If the sauerkraut is too sour, quickly rinse it under cold water, squeeze it out well and loosen it up with your hands.

Finely chop two onions, and cut the third into thick rings; dice the bacon into small cubes.

Melt 60 g of lard in a saucepan. Sauté the bacon and finely chopped onion until soft, then add 1 tsp caraway seeds, 3 allspice berries and 3 cloves.

Sprinkle the mixture with 1 tbsp wheat flour, stir and cook for 1 minute. Add the sauerkraut and 2 bay leaves, pour in 300 ml vegetable stock, cover with a lid and braise over low heat for 25–30 minutes.

Meanwhile, heat the remaining lard in a skillet. Add the sausages and onion rings, and fry over low heat for 6–8 minutes, turning often; sprinkle with the remaining caraway seeds.

Remove the bay leaves, cloves and allspice berries from the finished sauerkraut. Season with salt and black pepper to taste; if the cabbage seems too dry, add another 1–2 tbsp of stock.

Divide the hot sauerkraut among plates, and top with the browned sausages and onion rings.