Proportions for 8 persons :

Ingredients:

2 kg of sauerkraut,
2 ham knuckles,
1 kg of salted rack of pork or 1/2 shoulder of smoked ham,
300 grams of smoked bacon,
300 grams of salted bacon,
250 grams of white sausage,
4 " montbéliards ",
4 " gendarmes ",
4 small Strasbourg sausages,
4 liver quenelles,
2 blood sausages,
salt, pepper, 
1 leaf of bay-tree,
3 cloves, 
8 berries of juniper, 
2 onions, 
3 cloves of garlic,
1/2 litre of Sylvaner or Riesling,
1/4 litre of water or broth,
150 grams of lard,
8 potatoes.


Preparation :

1. Wash the sauerkraut with several water and to drain it well.
2. In a furnace resistant stewpot, put the lard and to brown gently the chopped onions.
3. Wet with the Alsace wine and water or broth and lay out with it the ham knuckles, the salted rack of pork, smoked and salted bacon.
4. Then top with the sauerkraut.
5. Add salt and pepper, the cloves of garlic, cloves, berries of juniper and leaf of bay-  tree.
6. Simmer on soft fire for approx. 1 hour 1/2.
7. Heat in water the beef sausages, the " montbéliards", the liver quenelles and the " gendarmes " .
8. Roast the white sausage and the blood sausages.
9. Rectify the seasoning and draw up sauerkraut with the trimmings laid out around and above.
10. Serve the boiled potatoes on the side.

As wine we would recommend a Pinot Blanc, a Tokay Pinot Gris or even better a Riesling.

And enjoy your meal  ! ! !