Ingredients:
3 tbsp rendered duck fat or vegetable oil
9oz (250g) ham steak, diced, bone discarded
1 1⁄2lb (674g) pork spareribs, cut into ribs
2 onions, chopped
2 Granny Smith apples, peeled, cored, and sliced
1 garlic clove, minced
6 whole black peppercorns, lightly crushed
6 juniper berries, lightly crushed
large sprig of thyme
2 bay leaves
2lb (900g) fresh sauerkraut,
thoroughly rinsed and drained
2 cups chicken stock
1 1⁄4 cups lager beer or Riesling wine
12 small new potatoes, scrubbed
1lb (450g) smoked sausage, such as bratwurst,
cut into 6 portions
salt and freshly ground black pepper
chopped parsley, to garnish

Method:
1 Heat 2 tbsp of the fat in the casserole over medium heat. In batches, add the ham and spareribs and cook, turning occasionally, about 5 minutes, until browned. Transfer to a plate. Add the onion to the casserole and cook until softened, about 3 minutes.

2 Add the apples, garlic, peppercorns, juniper berries, thyme, and bay leaves. Stir in the sauerkraut. Return the ham and spareribs to the casserole and stir in the stock and beer or wine. Bring to a simmer. Cover tightly and reduce the heat to low. Simmer for 2 hours.

3 Add the potatoes, pushing them into the sauerkraut, then cover and continue cooking for about 50 minutes, or until the potatoes are tender. Season with salt and pepper.

4 Meanwhile, heat the remaining 1 tbsp fat in a frying pan over medium heat. Add the sausage and cook, turning, about 5 minutes, until browned.

5 Spoon onto a platter and arrange the sausages on top. Sprinkle with parsley and serve hot. good wIth Hot mustard or horseradish on the side, and a glass of cold beer or Riesling.

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