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Sourcrout with Pork and Sausages

Wash well three pints of sourcrout in several waters, drain and put it into a saucepan with a large piece of well-washed salt pork, two carrots, three smoked sausages, two whole onions, one whole breakfast cupful of roast meat fat, half a dozen juniper berries, one wineglassful of white wine and one pint of white broth. Let it cook slowly for three hours; drain the sourcrout and dish it up with the pork on top; the pork may either be served in one piece or divided into five or six slices, arranging the sausages around.