Choucroute Garnie 1-2-3

• 2 tablespoons duck fat, lard, or expeller-pressed vegetable oil
• 2 medium onions, diced
• 2 cups grated peeled russet potato (about 1 large potato)
• Kosher salt
• 2 1/2 pounds drained sauerkraut (12 cups loosely packed homemade page 143 or 1 32-ounce jar or equivalent, drained and lightly rinsed)
• 2 dried bay leaves
• 10 dried juniper berries, lightly crushed
• 5 black peppercorns
• 1 1/2 cups dry white wine
• 2 to 3 cups chicken stock, preferably homemade (page 177), or water, as needed
• 1-pound chunk of unsliced slab bacon, cut into several large chunks
• 2 pounds mixed pork sausages, such as knockwurst, boudin blanc, and/or fresh garlic sausages
• Mustard, for serving

1. Preheat the oven to 350F.
2. Heat the fat in a heavy, shallow 3-quart enameled cast-iron pot or other heatproof baking dish over low heat.
3. Saute the onions until soft and fragrant but not browned, about 8 minutes.
4. Stir in the potatoes, season lightly with salt, and cook until wilted, 2 to 3 minutes.
5. Add the sauerkraut, bay leaves, juniper berries, peppercorns, wine, and just enough stock to nearly cover the sauerkraut.
6. Bring to a simmer and remove from the heat.
7. Nestle the bacon into the sauerkraut, cover, and bake in the oven for 30 minutes, until the bacon is starting to render.
8. Remove the cover and add the sausages in one layer, pushing them down a bit into the sauerkraut, which should still be quite moist.
9. If it seems dry, moisten it with a little additional chicken stock.
10. Bake, uncovered, for 45 minutes to 1 hour, until the top of the sauerkraut is golden and the sausages and bacon are cooked through and browned.
11. Bring the dish to the table and serve with strong mustard and lots of cold beer or white wine.

duck fat, onions, kosher salt, sauerkraut, bay leaves, juniper berries, black peppercorns, white wine, chicken stock, bacon, mixed pork sausages

Taken from www.epicurious.com/recipes/food/views/choucroute-garnie-1-2-3-377707 (may not work)