Sauerkraut "Alsace" style

This is a very typical dish they eat in the French Alsace, it is a region that was at first part of Germany, that's why they have still some German influences over there.

Ingredients:
1 kg of fresh "sauerkraut" (zuurkool), not this pack from the grocery store, no, you need the fresh stuff from the vegetable shop, tastes much better.
Butter
2 leaves of Laurel (laurierblaadjes)
10 pellets of black pepper (zwarte peperkorrels)
10 dried genever berries (gedroogde jeneverbessen)
2 dl white wine (The Alsace Pinot tastes best for this dish)
200 gr sausages (a can will do) (knakworstjes)
200 gr sauerkraut speck (dutch: zuurkoolspek). The butcher knows what to take.

Preparation
Preheat the oven at 200 degr. cent.
Cover the sides of a large ovendish with butter.
Melt 3 el of butter in a pan, put the molten butter in the oven dish.
Put the loosened sauerkraut in the dish.
Add the laurel leaves, crushed (with side of big knife) genever berries, and the crushed pepper pellets.
Add the wine and the sauerkraut speck.
Put the lid on the dish and put it in the oven for 1.5-2hrs.
In the meantime, cook the sausages 10min on low fire (otherwise they burst)
Add everything togeterher and serve with cooked potatoes (and the Pinot wine, of course).