Fry the bacon until crisp, remove from the frying pan and drain on kitchen roll. In the same frying pan, roast the chops on both sides, then place on a plate.
Add the sliced frankfurters to the frying pan, roast until brown on all sides, then place on the plate.
Sauté the onions and garlic in the frying pan. Add wine and let it boil. While doing so, loosen the drippings from the bottom of the pan. Pour the contents of the pan into a saucepan. Add juniper berries, soup, mushrooms, thyme, bay leaf seasoning, and soup seasoning; bring to a boil. Add bacon, chops, and sausage to the crockpot and simmer gently over low heat for 1 hour. Chops should be tender by then.
Remove bay spice and add sauerkraut. Mix starch flour and mustard powder in a cup with water and add to the sauerkraut mixture form. Again lightly roll everything for a short time, stirring well.
Serve sauerkraut with chops and sausage slices on plates.
Drink: Goldbräu
Mark Janicello
Our tip: Use a deliciously spicy bacon for a delicious touch!
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