Roast onions with the lard in a heavy saucepan until golden brown.
Add apples and half of the sauerkraut. Distribute shoulder, bacon, selkkaree and stilt evenly on top. Sprinkle spices on top. Pile the rest of the sauerkraut on top. Pour wine and water over it and simmer on low heat for about 2 quarters of an hour with the lid closed.
Add potatoes and cook for about 45 minutes.
Heat water in a saucepan. Stew the sausages in it for about 10 minutes.
Cut meat into portions and arrange on a platter with sauerkraut and potatoes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!