- Wash sauerkraut under cold water and remove excess water
- Fry onions in butter over gentle heat until soft – no colour
- Add the wine, water, juniper berries and bay leaves
- Add the sauerkraut and mix
- Place the kassler and bacon on top of the sauerkraut
- Cover with a lid and cook over very low heat for approximately 50 minutes (you can also place it in a moderate oven (160º)
- Peel and boil potatoes in lightly salted water
- After 50 minutes add the schublig to the sauerkraut and cook for a further 10 minutes
- Serve with mustard
- Green beans are a good accompaniment to this dish.
Meet Stephan Muller
The Wursthütte owner since 2013.
Old Werner Muller started the Wursthütte Butcher Shop in Malvern more than 35 years ago. His goal was to produce the most authentic sausages for his Australian customers. His quality standards were extremely high. The Wurst (sausage) had to be so perfect that you could sell it in any European butcher shop from Zurich to Vienna. Werner’s nephew, Stephan Muller, arrived from Luzern Switzerland thirteen years ago to help out his uncle. He always wanted to learn this traditional craft from him. Stephan, a sixth-generation Butcher, later became the owner of the Wursthutte in 2013. Today, Stephan continues the family legacy in a very competitive market.