Choucroute Garnie Alsacienne (Sauerkraut with Meats)

• 2 tbsp Duck fat
• 1 large Yellow onion
• 3 cloves Garlic
• 1 tsp Juniper berries
• 2 Bay leaves
• 900 g Sauerkraut
• 500 ml Dry White Wine
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 500 g Smoked pork belly
• 4 pieces Pork sausage
• 800 g Mixed baby potatoes

1. Warm the duck fat in a Dutch oven over medium heat. Slice the onion and cook for 8 to 10 minutes until soft and lightly golden. Crush the garlic and cook for 1 minute until fragrant.
2. Lightly crush the juniper berries and add them with the bay leaves. Add the sauerkraut and stir well to coat. Pour in the white wine, bring to a gentle simmer, then season with the salt and pepper.
3. Nestle the smoked pork belly into the sauerkraut. Cover and simmer very gently for 75 minutes, stirring once or twice, until the pork is tender and the flavours are well blended. Keep the heat low so it barely bubbles.
4. Add the pork sausages on top of the sauerkraut. Cover and simmer for 20 to 25 minutes until the sausages are cooked through and the pork is very tender. If the pot looks dry at any point, add a small splash more wine.
5. Meanwhile, put the potatoes in a large pot and cover with cold water. Bring to the boil, then simmer for 15 to 20 minutes until a knife slides in easily. Drain well and keep warm.
6. Lift out the pork belly and sausages, then discard the bay leaves. Slice the pork belly into thick pieces and return it to the pot, or serve it alongside. Serve the sauerkraut with the meats and potatoes, spooning over plenty of the tangy juices.

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