Choucroute

Ingredients

Peel the garlic and the onion, stud the onion with cloves, and place them in the bottom of a stockpot, Dutch oven, or large stewpot. Add the thyme, bay leaf, and juniper berries. Pour in the water, cover, and bring to a boil.
Submerge the smoked and cured pork shoulders, pork belly, and sausages into the boiling water. Cover and simmer gently for 15 minutes, then add the Frankfurter sausages and cook everything for about 5 more minutes before taking off the heat.
While the meats are cooking, peel the potatoes and boil them in a second pot of salted water. As soon as they are fork-tender (not overly soft), drain and keep warm. In a large saucepan or skillet, reheat the sauerkraut (traditionally cooked in lard), stirring in the dry white wine.
To serve, arrange a bed of sauerkraut on a large, shallow serving dish. Top with the whole potatoes, whole sausages, and sliced pork cuts. Serve piping hot with mustard or horseradish.