Sauerkraut with pork

• 800 g cooked sauerkraut
• 400 g smoked shoulder of pork
• 400 g small potatoes
• 320 g smoked pork belly
• 7 juniper berries
• 4 knackwurst sausages
• 1/2 cooking sausage
• 250 ml Riesling
• ½ beef stock cube in 250 ml water
• salt and pepper

Have you checked the valves ? See FAQ. Put half of the sauerkraut in the pressure cooker. Place the pork belly, pork shoulder, the sausage and the juniper berries on top. Cover with the rest of the sauerkraut. Pour in the wine and stock. Alcohol vapours are flammable. Bring to a boil for about 2 minutes without closing the lid. Season. Cook for 1 min; do not cover. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Open, add the peeled potatoes. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Cook the knackwurst sausages in boiling water in a pan. Open and serve hot.