Sauerkraut with Pork and Sausages (Choucroute Garnie) | Saveur

Name: Sauerkraut with Pork and Sausages (Choucroute Garnie) | Saveur
Ingredients: 6 juniper berries; 3 whole cloves; 3 cloves garlic; 1 bay leaf; Kosher salt, to taste; 2 fresh ham hocks (about 2 1⁄2 lbs.); 1 ⁄ 2 cup rendered duck fat; 2 onions, chopped; 2 cups white wine, preferably dry riesling; 2 1 ⁄ 2 lb. Kasseler rippchen (sliced bone-in smoked pork loin chops); 1 (12-oz.) piece smoked slab bacon, sliced lengthwise into 3/4"-thick strips; 1 (12-oz.) skinless piece salted pork belly, sliced lengthwise into 3/4" strips; 4 1 ⁄ 2 lb. raw Sauerkraut , rinsed and drained; Freshly ground black pepper, to taste; 6 knackwurst; 3 bauernwurst; 3 bockwurst; 10 small-medium waxy potatoes, such as Red Bliss, peeled and left whole; Dijon mustard, for serving

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This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.

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Ingredients

6 juniper berries
3 whole cloves
3 cloves garlic
1 bay leaf
Kosher salt, to taste
2 fresh ham hocks (about 2 1⁄2 lbs.)
1⁄2 cup rendered duck fat
2 onions, chopped
2 cups white wine, preferably dry riesling
2 1⁄2 lb. Kasseler rippchen (sliced bone-in smoked pork loin chops)
1 (12-oz.) piece smoked slab bacon, sliced lengthwise into 3/4"-thick strips
1 (12-oz.) skinless piece salted pork belly, sliced lengthwise into 3/4" strips
4 1⁄2 lb. raw <a href="https://www.saveur.com/article/Recipes/Sauerkraut/">Sauerkraut</a>, rinsed and drained
Freshly ground black pepper, to taste
6 knackwurst
3 bauernwurst
3 bockwurst
10 small-medium waxy potatoes, such as Red Bliss, peeled and left whole
Dijon mustard, for serving