Onions peel and chop finely. Clean, wash and cut the peppers into strips. Heat lard in a casserole, add onion, fry briefly, add paprika, sauerkraut and juniper berries.
Deglaze with 1/4 litre of water and braise for 20-25 minutes at medium heat. Season with salt, pepper and sugar. In the meantime, heat up the milk. Put the contents of the bag into a mixing bowl, pour the lukewarm milk over it and knead with the dough hook of the hand mixer.
Knead again with floured hands. Cut the cabanossi into slices. Mix sour cream and eggs, season with salt, pepper, paprika and nutmeg. Put the sauerkraut on a sieve and let it drain.
Mix cabanossi and sauerkraut. Roll out the yeast dough on a greased baking tray and raise the edge a little. Spread the sauerkraut over the dough, pour the egg cream over it and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 40-45 minutes.
Results in about 25 pieces.