How to make it
6 steps. Take it one step at a time.
Rinse the sauerkraut
Rinse the sauerkraut in cold water several times to remove excess salt and acidity. Squeeze out all moisture thoroughly.
In a large heavy-bottomed pot or Dutch oven, melt the goose fat
In a large heavy-bottomed pot or Dutch oven, melt the goose fat (or butter) over medium heat. Sauté the sliced onion and slab bacon until the onion is translucent and the bacon begins to render its fat.
10 minAdd the minced garlic and juniper berries
Add the minced garlic and juniper berries. Stir for 1 minute until fragrant.
1 minAdd half of the sauerkraut
Add half of the sauerkraut to the pot. Place the smoked pork shoulder chunks on top, then cover with the remaining sauerkraut. Pour in the Riesling and chicken stock.
Bring to a simmer
Bring to a simmer, then cover and cook on low heat for about 1.5 to 2 hours. Meanwhile, boil the potatoes in a separate pot of salted water until tender.
2 hrAbout 15 minutes before the end of cooking, nestle the assorted sausages
About 15 minutes before the end of cooking, nestle the assorted sausages into the sauerkraut to heat through. Serve the sauerkraut and meats on a large platter surrounded by the boiled potatoes.
15 min
A little kitchen wisdom
Always use a high-quality dry Riesling from Alsace if possible. Rinsing the sauerkraut is essential to control the saltiness and acidity.
