We got back from the mountains fairly late and wanted something quick and warm. Using the sauerkraut we had from the market was a natural thing.
Dice an onion small and cook for a few minutes in rapeseed oil with some finely diced bacon until the onion is soft. Add smoked pork shoulder, 1cm dice, and cook another couple minutes. Add rinsed and drained sauerkraut, a good splash of white wine, a bay leaf, a few crushed juniper berries, and some caraway seeds, mix well, cover and simmer 10-15 minutes. Serve with mustard.