Kasseler mit Ananaskraut

500 g jar Sauerkraut 1 onion, chopped 3 tablespoons rapeseed oil 125 g fresh or unsweetened canned pineapple chunks 1 teaspoon juniper berries, crushed 300 ml (1/2 pint) ham or chicken stock 4 x 100 g Kasseler steaks 15 g (1/2 oz) butter 2 tablespoons chopped fresh parsley sea salt and freshly ground black pepper Drain the Sauerkraut and rinse in a colander under cold water. Press down well to drain. In a large saucepan, sauté the onion in 2 tablespoons of oil for 5 minutes then stir in the pineapple. Sauerkraut, juniper berries, stock and seasoning. Bring to a boil, then partially cover and simmer for 20 minutes, stirring occasionally. ... >> more