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PEEL the carrots and chop them into pieces. PEEL the onions and chop them into small pieces. Also PEEL the potatoes, chop them into medium-sized pieces and set them aside in cold water to prevent them from discolouring.
DRAIN the sauerkraut and set aside in the colander. CHOP the bacon into large pieces.
HEAT butter in the Dutch oven and cook the pork meat and sausage until they're beautifully browned on all sides. ADD the chopped onion and sauté for about a minute. ADD the bacon pieces, sauerkraut, white wine, bay leaves, cloves and juniper.
COOK on medium-high heat for about 10 minutes. ADD the potato pieces and after another 10 minutes also add the carrot pieces and hotdog sausages. COOK again for about 10 minutes, or until the potatoes are soft enough.
REMOVE the bay leaves, juniper and cloves and SEASON with pepper and salt. SERVE with all kinds of mustard and enjoy!