Choucroute Garnie (Alsatian Braised Sauerkraut with Pork and Sausages)

• 2 medium Yellow onion
• 700 g Pork belly, skinless
• 1 tbsp Juniper berries
• 2 Bay leaves
• 250 ml Dry White Wine
• 900 g Sauerkraut
• 500 g Pork sausage
• 900 g Yukon Gold potato
• 4 tbsp Dijon mustard

1. Halve and thinly slice the onion. Cut the pork belly into large chunks so it stays juicy during the braise.
2. Put the onion, pork belly, juniper berries and bay leaves into a dutch oven. Pour in the dry white wine and bring to a gentle simmer over medium heat.
3. Tip the sauerkraut into a colander and give it a quick rinse, then squeeze out excess liquid. Stir it into the pot, cover, and simmer very gently for 60 minutes, stirring once or twice, until the pork is tender and the flavours have melded.
4. Nestle the pork sausage into the sauerkraut. Cover and simmer for 20 minutes, turning the sausages once, until cooked through.
5. While the sausages cook, peel the potatoes and cut into large, even chunks. Boil in a large pot of water for 15 to 18 minutes until tender, then drain well.
6. Fish out the bay leaves, then taste the sauerkraut and adjust by simmering uncovered for a few minutes if you want it less brothy. Serve the sauerkraut topped with the pork belly and sausages, with the potatoes and dijon mustard alongside.

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