Preparation of the soup meat: put the soup meat in hot water, boil and add all the vegetables roasted together. For 120 minutes keep everything together with the lid closed on the lowest heat level before boiling. After 15 minutes add spices.
Preparation of sauerkraut: In a colander, shower sauerkraut with cold water. Squeeze out and loosen. Heat butter fat and brown the onions in it. When they begin to brown slightly, add the sauerkraut loosely, sauté everything together, turning, and extinguish with enough water and white wine (in a ratio of 2 to 1) to barely cover the cabbage. Place the bacon on top of the cabbage and form the spices around it. Cover and simmer gently for one hour. After 50 minutes add the raw potato.
In the meantime, put the saucisson in plenty of cold water, keep it from boiling and put it aside after 10 to 15 min. with the lid closed. Put the Wienerli and the blood and liver sausages in cold water, bring to the boil, remove from the heat and cover with a lid.
Serve: Arrange the sauerkraut in a large, deep platter in a mountain shape. Cut the soup meat and the saucisson into tranches, cut the Wienerli in half, place the Blut- und Leberwuerstli completely on top of the sauerkraut and serve the whole thing on the spot.
Tip: Always use aromatic spices for refinement
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