Choucroute Garnie

Instructions

1. Prepare the sauerkraut
   Rinse the sauerkraut in cold water and drain well. If it's very salty, rinse it two or three times. Squeeze out excess moisture and set aside.
2. Sauté the aromatics
   In a large Dutch oven or heavy pot, heat the duck fat over medium heat. Add the sliced onions and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Build the base flavors
   Add the bay leaves, juniper berries, and caraway seeds to the pot. Place half of the sauerkraut on top of the onion mixture. Layer the smoked pork shoulder or ham and the bacon on top of the sauerkraut.
4. Layer and add liquid
   Cover with the remaining sauerkraut. Pour in the white wine and chicken stock. The liquid should come about halfway up the sauerkraut. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes.
5. Cook the potatoes
   About 45 minutes before the choucroute is done, place the potatoes in a separate pot of salted water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and keep warm.
6. Add the sausages
   After the choucroute has cooked for 1 hour 30 minutes, add the smoked sausages to the pot, pushing them into the sauerkraut. Cover and continue to cook for 30 minutes.
7. Add the frankfurters
   Add the frankfurters during the last 10 minutes of cooking, just to heat them through. They are already fully cooked and only need warming.
8. Serve the choucroute garnie
   To serve, spread the sauerkraut on a large, warm platter. Arrange all the meats on top, slicing the larger pieces. Surround with the boiled potatoes. Serve hot with Dijon mustard and freshly ground black pepper on the side.