A Grand Choucroute

• 1/4 cup lard, butter, or extra virgin olive oil
• 1 large onion, sliced
• 2 pounds sauerkraut, rinsed
• 1 ham hock, salted or smoked
• 2 cups dry white wine, preferably Riesling
• 1 pound slab bacon, in one piece
• Salt and black pepper
• 1 tablespoon minced garlic
• 1 teaspoon juniper berries, lightly crushed with the side of a knife
• 1 teaspoon caraway seeds
• 1 pound boneless smoked pork loin
• 2 pounds smoked sausages: bratwursts, frankfurters, kielbasa, or similar
• 16 small potatoes, peeled, or 4 or 5 larger potatoes, peeled and quartered

1. Put the lard in a large deep skillet or flameproof casserole with a lid and place over medium heat.
2. A minute later, add the onion and cook, stirring occasionally, until it is quite soft, about 10 minutes.
3. Add the sauerkraut, ham hock, wine, 1 cup water, and bacon.
4. Cover and cook, adjusting the heat so the mixture simmers, until the ham hock begins to become tender, about 1 hour.
5. Taste the mixture and add some salt if necessary; add at least 1/2 teaspoon pepper, along with the garlic, juniper berries, caraway seeds, and pork loin.
6. Cover and cook for about 15 minutes.
7. Add the sausages and potatoes and re-cover.
8. Adjust the heat so the mixture simmers.
9. Taste and add more salt if necessary.
10. At this point you can keep the mixture warm over very low heat for an hour or two, or turn it off and reheat after several hours.
11. To serve, slice the bacon and pork loin.
12. Cut the sausages and ham hock into pieces.
13. Put the sauerkraut in the middle of a large platter and surround and top it with the meats and potatoes.

lard, onion, sauerkraut, ham hock, white wine, bacon, salt, garlic, juniper berries, caraway seeds, pork loin, frankfurters, potatoes

Taken from www.epicurious.com/recipes/food/views/a-grand-choucroute-386273 (may not work)