German Style Frankfurters Recipe:

1. Cut frankfurters in half.
2. Lightly brown in butter.
3. Remove the frankfurters.
4. Add onion and cook until lightly browned, stirring occasionally.
5. Remove from heat.
6. Drain sauerkraut and add water to the juice to make 3/4 cup liquid.
7. Mix together sour cream and flour until blended.
8. Gradually add sauerkraut juice and stir in cooked onions and sugar to make sauce.
9. Spoon half the sauerkraut into the bottom of a 1 1/2 quarts casserole.
10. Layer half the frankfurters over this.
11. Pour half the sauce over the top.
12. Spoon the remaining sauerkraut and remaining sauce into the casserole to make a second layer.
13. Split the remaining frankfurters lengthwise and arrange over the top of the casserole for garnish.
14. Cover and bake in a moderate oven, 350°F, for 45 to 50 minutes.
15. Uncover for the last 15 minutes of baking time to lightly brown.
16. Makes 6 servings.

List of ingredients required:

• 12 skinless frankfurters.
• 2 tablespoons butter.
• 2 tablespoons chopped onion.
• 2 cups canned sauerkraut.
• Water.
• 1 1/2 cups sour cream.
• 3 tablespoons flour.
• 1 tablespoon sugar.

1. Put 2 pounds pigs’ knuckles into a large saucepan with water to cover.
2. Add 1 stalk of celery, 1 parsnip, 2 carrots and 1 leek, all cleaned and sliced.
3. Add salt and pepper to taste.
4. Bring the water to a boil.
5. Simmer the pigs’ knuckles for 3 hours.
6. Remove the knuckles from the broth.
7. Strain the broth through a fine sieve.
8. Bring the broth again to a boil.
9. While the pigs’ knuckles are cooking, simmer 2 pounds sauerkraut with 2 apples and 1 onion, peeled and chopped for at least 2 hours.
10. Serve the knuckles with the sauerkraut, potatoes cooked in their jackets and the broth.

List of ingredients required:

• 2 Pounds pigs’ knuckles.
• Water.
• 1 Stalk of celery, cleaned and sliced.
• 1 Parsnip, cleaned and sliced.
• 2 Carrots, cleaned and sliced.
• 1 Leek, cleaned and sliced.
• Salt.
• Pepper.
• 2 Pounds sauerkraut.
• 2 Apples, peeled and chopped.
• 1 Onion, peeled and chopped.
• Potatoes.

1. Drain 3 pounds sauerkraut well.
2. Put it in a casserole.
3. Sprinkle it with a generous amount of freshly ground black pepper.
4. Add 6 juniper berries and 1/2 cup goose or bacon fat.
5. Add half white wine and half chicken or veal stock to barely cover the sauerkraut.
6. Bring the liquid to a boil.
7. Cover the casserole.
8. Bake the sauerkraut in a slow oven (325ºF) for 1/2 hours or until most of the liquid has been absorbed.

List of ingredients required:

• 3 pounds sauerkraut.
• Freshly ground black pepper.
• 6 Juniper berries.
• 1/2 Cup goose or bacon fat.
• White wine.
• Chicken or veal stock.