Monday: Choucroute simple

On Saturday we had grabbed some sauerkraut from the Alsatian farmer we like. That stuff is so good that there's no need to do much to it: cook some diced onion in a bit of rapeseed oil; add caraway seeds, crushed juniper berries, and a bay leaf; add white wine and rinsed sauerkraut and cook for 5-10 minutes; add a saucisson vaudoise (mmmm), cover and cook gently for 10-15 minutes; serve with grainy mustard and pickles.