Choucroute garnie, Alsatian sauerkraut with sausages

Steps

1. 1

   Rinse the sauerkraut briefly if it is very salty, then drain well.

2. 2

   In a large Dutch oven, melt the butter and sweat the sliced onion and garlic for 3 minutes.

3. 3

   Add half of the sauerkraut, then the bacon, pork shoulder, juniper berries, bay leaves, and cloves. Cover with the remaining sauerkraut.

4. 4

   Pour in the white wine and 250 ml water. Cover and simmer gently for 1 hour 30 minutes.

5. 5

   Cook the potatoes separately in salted water until tender. Poach the sausages for 10 minutes in barely simmering water, without boiling.

6. 6

   Slice the meats if needed and serve the hot sauerkraut with the potatoes and sausages.