1. For the sauerkraut, sweat the finely chopped onion in the lard, then add the sauerkraut, juniper berries, bay leaf and caraway.
2. Pour in the stock, cover and braise over low heat for about 40 minutes.
3. Meanwhile, boil the peeled potatoes in salted water until tender, drain and press through a ricer.
4. Add the hot milk and the butter, season with salt and nutmeg and whisk until fluffy.
5. Fry the sausages in a little oil over medium heat, turning often, for 10-12 minutes until golden on all sides.
6. Serve the sausages with the sauerkraut and mashed potatoes, with mustard on the side.
Tip: Don't prick the sausages while frying - this keeps them juicy and stops them bursting.
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