Recipe serve 6
Drain the sauerkraut. Soak in cold water for 20 minutes. Change the
water a couple of time. Drain thoroughly, as much water as possible.
Step 2: Put the pork
meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer
over low heat for 30 minutes. Skim the foam from time to time.
Step 3: Preheat oven
to 335 F.
Step 4: Tie in a cheesecloth
the herbs, peppercorns and juniper berries. Put it in the casserole.
Step 5: Heat the goose
fat in an oven-proof large casserole. Add the onion slices and sauté.
Add the sauerkraut. Pour in the wine, the stock. Stir, cover
and cook in the oven for 45 minutes.
Step 6: Add the pork
meat. Return to the oven. Cook for 40 minutes.
Step 7: Add the sausages.
Cook for 40 minutes.
Serving: Usually with
Wine suggestion: Dry
white wine from Alsace such as Riesling (French Wine Guide).