Choucroute Garnie

• pork fat, thinly sliced
• 2 Spanish onions, sliced
• 2 cooking apples, cored and sliced
• 4

Line a deep earthenware casserole or stock-pot with thinly-sliced pork fat; add half the sliced onions, apples and chopped garlic. Place a thick layer of well-washed and drained sauerkraut on top with a piece of salt pork. Grind plenty of black pepper over it; sprinkle with juniper berries and add remaining onions, apples and garlic. Cover with remaining sauerkraut and add just enough dry white