• 2kg raw sauerkraut (choucroute)
  • 8 hot dogs (or smoked sausages)
  • 1 smoked sausage to cook
  • 1 knuckle of ham (or ham)
  • 700g smoked pork shoulder
  • 500g lean bacon, low sodium
  • 700g rack of pork, salted
  • 1 tbsp juniper berries
  • 3 cloves
  • 1 tsp peppercorns
  • 3 garlic cloves, peeled
  • 1 bay leaf
  • 3 onions, peeled and thinly sliced
  • 120g goose fat
  • 3 carrots, washed and peeled
  • 1 bottle of Alsace PDO wine
  • 500ml chicken stock
  • 8 potatoes, peeled
  • Salt
  • Rinse the sauerkraut in cold water until the water runs fairly clear. Squeeze to drain of all water.
  • Blanch the knuckle of ham, the shoulder, the bacon and the rack of pork for 5 minutes in boiling water. Run cold water over them and drain.
  • Wrap the juniper berries, cloves, peppercorns, garlic cloves and bay leaf in a piece of cheesecloth and tie to make a bouquet garni.
  • In a large saucepan, sauté the onions for 3 minutes in the goose fat, without browning them. Add the sauerkraut, fluffing with a fork. Place the bouquet garni and carrots in the middle, then pour in the wine and stock. Mix well.
  • Place the knuckle of ham and pork shoulder over the sauerkraut. Cover tightly and cook for 30 minutes over a very low heat.
  • Add the bacon and rack of pork by pressing into the sauerkraut. Keep cooking for 1 hour and a half, and drizzle with a bit of water if needed (make sure there is always a bit of liquid at the bottom of the saucepan).
  • Next, prick the smoked sausage with a fork to prevent it bursting during cooking, and nestle in the sauerkraut. Add the potatoes, cover and continue cooking for another hour.
  • Meanwhile, poach the hot dogs for 2 minutes in simmering water. Turn off the heat and leave in the warm water.
  • About 10 minutes before the sauerkraut is ready, drain the sausages and set aside next to the potatoes to keep warm.
  • When the cooking time is up (and after removing the bouquet garni), arrange the sauerkraut in the shape of a dome on a serving dish. Add the sliced meat, sausages and potatoes around the edges.
  • Serve very hot.