- 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.
Stephan Muller owner of the Wursthutte since 2013.
Old Werner Muller started the Wursthutte Butcher Shop in Malvern more than 35 years ago. Werner's goal was to produce the most authentic sausages for his Australian customers. 13 years ago, Stephan Muller, Werner’s nephew, arrived from Luzern Switzerland to help out his uncle and learn from him. Stephan, a sixth generation Butcher, then became the owner of the Wursthutte and continues the family legacy today in a very competitive market.