200ml / generous 3/4 cup broth (meat or vegetable)
100g / approx. 6 tbsp butter
Salt
Cayenne pepper
Mace
Let’s create something tasty:
Wash the sauerkraut, put in a colander, and allow to drain. In a pot, heat the apple juice with the peppercorns, juniper barries, and bay leaf. Simmer at low heat for 6-8 minutes. Remove from heat, and set aside. Peel and dice the onion finely. Melt the butter in a pot, add the sugar and onion, and sautè for 3-4 minutes. Add the white wine, sauerkraut, and applesauce, blend well, and cook for another 10 minutes.
Strain the apple juice into the sauerkraut, add the broth, blend well, and simmer at low heat for 2-3 hours, stirring occasionally. Slice the butter into small pieces, and stir in carefully until it has melted. Season heavily with salt, cayenne pepper, and mace, and serve.
Out tips:
The original recipe calls for goose fat in lieu of butter