Choucroute

• 3 tablespoons rendered duck or goose fat or unsalted butter
• 3 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 4 pounds fresh sauerkraut
• 4 fresh bay leaves
• 20 juniper berries packed in vinegar, rinsed well, or 1 tablespoon dried juniper berries
• Kosher salt
• 3 fresh pig knuckles
• 1 rack (about 2 pounds) baby back ribs, cut in half
• 1/2 slab fresh bacon (about 4 inches)
• 1/2 slab double-smoked bacon (about 4 inches)
• 4 garlic cloves, very thinly sliced
• 1 bottle (750 ml) dry Riesling
• 12 Yukon Gold potatoes, peeled and quartered
• 5 Alsatian knacks with natural casings or other German frankfurters
• Very good Dijon mustard and horseradish sauce, for serving

1. Heat a 5-quart Dutch oven or pot over medium-low eat.
2. Melt the duck fat and butter, then add the onion.
3. Cook, stirring occasionally, until the onion is softened and golden but not browned, about 10 minutes.
4. Meanwhile, rinse the sauerkraut under hot water to remove excess salt.
5. When it starts to stick to your fingers, drain well and squeeze out as much liquid as possible with your hands.
6. Add the sauerkraut, bay leaves, and juniper berries to the onions, season with salt, and stir once.
7. Arrange the knuckles, ribs, and both bacons in the sauerkraut, partially burying them in the mixture.
8. Top with the garlic, then add the wine.
9. Cover, bring to a boil, then reduce the heat and simmer for 2 hours.
10. About 30 minutes before serving, arrange the potatoes in a single layer over the meat.
11. Cover and continue cooking until the potatoes and meat are tender.
12. About 20 minutes before serving, place the knacks in a medium saucepan and cover with cold water.
13. Bring to a very gentle simmer and cook until heated through, about 15 minutes.
14. Do not let the water boil or the knacks will explode.
15. Transfer the potatoes and meat from the Dutch oven to a large serving platter, let cool slightly, and slice the meat.
16. Transfer the sauerkraut to the platter.
17. Top with the knacks.
18. Serve with mustard and horseradish sauce on the side.

butter, unsalted butter, yellow onion, fresh sauerkraut, bay leaves, vinegar, kosher salt, knuckles, rack, bacon, bacon, garlic, potatoes, natural casings, horseradish sauce

Taken from www.epicurious.com/recipes/food/views/choucroute-390677 (may not work)