1. Rub the pork loin with crushed garlic, caraway, salt and pepper, place it in a roasting tin, pour the water underneath and roast at 180 °C for about 1.5 hours, basting occasionally with the juices.
2. Put the smoked pork neck in cold water, bring to the boil and simmer gently for about 1.5 hours.
3. For the sauerkraut, fry the onion in the lard, caramelise the sugar in it, add the sauerkraut, juniper berries and caraway, pour in a little water and braise covered for 40 minutes.
4. For the dumplings, dice the rolls, sweat the onion in the butter, then mix with the rolls, eggs beaten with the milk, parsley, flour and salt; after resting for 15 minutes, shape 8 dumplings with wet hands and simmer in salted water for 15 minutes.
5. Heat the frankfurters in the cooking water of the pork neck for the last 10 minutes.
6. Slice the roast and the smoked neck and serve on a large platter with the frankfurters, sauerkraut and dumplings, drizzled with the roasting juices.
Tip: This platter is made for guests: the meats can be cooked a day ahead and reheated in their juices before serving.
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