Choucroute Garni

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3 1/2 to 4 pounds sauerkraut

2 ham hocks

1 large pork knuckle

1 pound smoked pork shoulder

12 ounces slab bacon, or thickly sliced bacon

2/3 pound salted pork belly or breast

4 smoked pork chops

3 ounces rendered duck or goose fat, clarified butter, lard or vegetable oil

1 large onion, chopped

2 to 3 garlic cloves, minced

6 whole peppercorns

6 to 12 juniper berries

1 bay leaf

1 teaspoon dried leaf thyme

1 1/2 cups Champagne or dry white wine (more if needed)

1 1/2 cups chicken broth or water (more if needed)

1 pound bratwurst

1 pound Italian sausage

1 pound smoked sausage (pork, chicken or turkey)

1 pound boudin noir or biroldo (optional; see note)

1 pound best-quality frankfurters

Salt and pepper to taste

1 recipe quenelles (optional; see recipe)

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