1. finely crush juniper berries and put in a saucepan with 30 g of butter and caraway seeds. Add sauerkraut, season with salt, season with pepper and pour Gewürztraminer. Cover and simmer on medium heat for 20 minutes, then cook uncovered.
Cut bacon into small cubes. Peel and finely dice the onions. Preheat the oven to 80 degrees. Rinse apples, cut out core, cut apples into 8 slices thick on the spot. Roast apple slices in a frying pan in 30 g butter over medium heat for 1 minute on each side, sprinkling with sugar before turning. Remove from the frying pan and keep warm in the stove. Fry the bacon in the remaining butter until golden brown. Add diced onion and cook until lightly browned. Season with salt and pepper and remove from the frying pan.
3. put flour in a deep dish. Turn the liver in it to the other side, shaking off excess flour1. Foam 40 g butter in a large frying pan over medium heat and roast the liver in it for about 2 min on each side, basting occasionally with the fat. Add the bacon mixture and heat, season the liver with salt and add the chive rolls. Serve the liver with the apples on the Traminerkraut.
Our tip: Use bacon with a fine, smoky note!
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