PREPARATION
Peel the potatoes, cut into pieces and cook until soft. Strain through a sieve while still hot, allow to cool slightly. Melt the butter and add to the potatoes along with the egg yolk and salt; mix thoroughly until smooth. Allow to cool thoroughly. Then knead the flour and anise into the potato mixture and roll out the dough until it is 1-2 mm thick. Cut out circles and fry in hot oil. Bring the vegetable stock to the boil, stir in the butter, season with mustard and salt and keep warm. Wash the sauerkraut, add the juniper berries, peppercorns, caraway and bay leaf, season with salt and cook for 1.5 hours. Heat the butter and sauté the onions and garlic in it, dust with flour and sauté until transparent. Stir the roux into the sauerkraut. Arrange the sauerkraut and potato cakes on a plate, slice the farm sausage and place on the sauerkraut, pour mustard butter over the whole.