Sauerkraut with Pork and Sausages (Choucroute Garnie)

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