Ingredients
- 1.25 kg fresh or tinned sauerkraut
- 4 tablespoons bacon fat or lard
- 1 onion, chopped
- 1 large garlic clove, crushed
- 1 onion, studded with 4 cloves
- 1 ham knuckle or hock
- 2 bay leaves
- 2 carrots, diced
- 8 juniper berries, lightly crushed
- 1x 450 g piece pork shoulder
- 450 g salt pork belly, cut into thick strips
- 200 ml dry wine, preferably Riesling
- 12 small potatoes, unpeeled
- 3 boiling sausages (saucisses à cuire)
- 6 frankfurters
Method
1. Preheat the oven to 190°C (375°F/Gas 5). If you are using fresh sauerkraut, wash it under cold running water, then squeeze dry. If you are using a tin or jar of sauerkraut, simply drain it well.
2. Melt the fat or lard in a large casserole, add the chopped onion and garlic and cook for 10 minutes, or until softened but not browned. Remove half the onion from the casserole and keep on one side. Add half the sauerkraut to the casserole, then place the whole onion and the ham knuckle on the sauerkraut. Scatter with the bay leaves, carrot and juniper berries. Season.
3. Now add the rest of the onion and the remaining sauerkraut and season again. Place the pork shoulder and strips of pork belly on top and pour in the wine and 100 ml water. Cook, covered, in the oven for 2 1/2 hours (check after an hour and add a little more water if necessary). Add the whole potatoes and cook for a further 30-40 minutes, or until the potatoes are tender.
4. Poach the boiling sausages in simmering water for 20 minutes, then add the frankfurters and poach for 10 minutes longer. Drain and keep warm. Discard the studded onion from the casserole. Cut any meat from the ham knuckle or hock and slice the pork shoulder and sausages.
5. To serve, arrange the piping hot sauerkraut on a large dish with the potatoes, sausages and pieces of meat.
