Serves 4

For the choucroute (sauerkraut)

2 tbsp rendered duck fat, or pork fat
1 onion, finely chopped
905g sauerkraut
10 juniper berries
1 clove garlic, smashed
3 cups dry white wine, preferably Riesling
1 bay leaf
1 tsp coriander
4 boiled potatoes
salt and pepper to taste

For choucroute garnie

4 frankfurters
4 boudin blanc
4 slices of smoked pork loin
4 slices of salted pork belly

Heat duck fat in a large pot. Add the onion, and cookfor about 5 minutes. Add the sauerkraut, juniper berries, garlic, wine, spices and salt and pepper. Cover and bring to a simmer.

Add the pork belly and smoked pork loin, cover and cook for 1 and a 1/2 hours. In a separate pot, bring water to a simmer. Then add the frankfurters, boudin blanc, and potatoes. Heat for 5 minutes.

To serve: place sauerkraut in the centre of a large serving platter. Arrange meats and boiled potatoes around the sauerkraut. Serve a flavourful grainy mustard with all dishes except the fish choucroute.

· Originally taken from the feature Kitchen devil.