(Submitted by Sabine Morin (Partner T'01))
1 can of raw Sauerkraut ¼ lb. of bacon, finely diced
1 onion, finely diced 1 garlic clove, pressed
1 -2 tsp. caraway seeds 5 juniper berries
1 bay leaf ¼ - ½ water or broth

Taste the raw Sauerkraut before preparation. If it's too sour run it under cold water.

Heat the diced bacon, onion, garlic and caraway together in a large pot until it begins to steam. Add the berries, Sauerkraut and bay leaf to the pot and stir it for 10 minutes. Add water (or broth) and steam it for 20 - 30 minutes.

Add Frankfurter sausages for the last 10 minutes.