Add the bacon to a small skillet and place over medium heat. Cook slowly to render the fat, increasing the heat toward the end of cooking until the bacon is crisp. Remove the bacon with a slotted spoon and reserve the rendered fat.
Toss the potatoes with the reserved bacon fat and season lightly with salt and pepper. Place on a parchment-lined baking sheet. Roast for 20–25 minutes, or until golden, crisp and tender. Toss with the crispy bacon and fresh dill and keep warm.
Meanwhile, heat 1 tbsp of the canola oil in a medium saucepan over medium heat. Add the onion, juniper berries, caraway seeds and bay leaves. Cook for 3–4 minutes, until the onion has softened and the spices are fragrant.
Add the sauerkraut and grated apple. Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 20 minutes, stirring occasionally, until the apple has softened into the sauerkraut and the flavours have come together. Season to taste with salt and pepper. Keep warm.
Heat the remaining 1 tbsp canola oil and the butter in a large frying pan over medium-high heat. Add the Kassler and sear until deeply golden on both sides and heated through. Cook according to the package directions; if the Kassler requires cooking, cook to a minimum internal temperature of 63°C (145°F) and rest for 3 minutes.
Divide the warm sauerkraut among four plates and top with the Kassler. Serve with the crispy bacon-and-dill potatoes alongside.
