Wine Sauerkraut with Grilled Sausages - Pfälzer Weinkraut

Sauerkraut is cabbage fermented with salt. In former times they placed a layer of shredded cabbage in a deep, straight-sided barrel or stoneware container and covered it with a thick layer of salt. The process was repeated until the container was full. The contents were pressed firmly down, then covered with a board or a plate with a heavy weight on top. The preparation was then left to ferment for several weeks.

3 chopped onions
2 tablespoon goose (or pork) drippings
1 large, sweet apple, diced
1 lb. sauerkraut, loosened up
8 juniper berries
3 peppercorns
3 bay leaves
1 glass white wine

Gently fry onions in drippings until transparent. Add remainder of the ingredients in the order in which they are listed above, together with a cup of hot water. Simmer covered for 45 minutes. Remove lid and reduce, taking care that the kraut does not dry out. Remove bay leaves and serve with grilled pork sausages and boiled or mashed potatoes.