Sauerkraut Garnished With Smoked, Cured, And Fresh Pork

By Saveur
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1 1/2 lbs. fresh ham hocks

1/4 cup goose fat

3 small yellow onions, peeled and finely chopped

4 1/2 lbs. sauerkraut, drained and rinsed

3 1/4 cups Alsatian riesling or other dry but fruity white wine

1 1/2 lbs. boneless pork loin

1 lb. smoked ham

1/2 lb. slab bacon

1 bouquet garni (2 bay leaves, 1 head garlic, 3 whole cloves,

6 juniper berries, and 5 coriander seeds tied in cheesecloth)

Salt and freshly ground black pepper

12 medium red bliss potatoes, peeled

6 fresh pork sausages, such as saucisse de Strasbourg

3 blood sausages

1 tbsp. canola oil

6 smoked pork sausages, such as saucisse de Montbéliard de Strasbourg

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