Preserved for posterity having been taken from French Regional Cookery – Alsace .
Sweat the onions without browning in the goose fat or butter. Add the wine, water,garlic, thyme, bay leaves, juniper berries and cloves, and bring to the boil. Now add the pok knuckles, bacon and pork loin and place the sauerkraut on top. Do not add salt! Cover and simmer gently for 1 ½ hours checking that it does not boil dry.
When all is cooked, place the potatoes on top of the sauerkraut to steam. Poach the liver quenelles and Strasbourg sausages ifor 10 mins in some lightly salted water. Similarly, poach the boudins blancs and keep them warm.
When the potatoes are cooked, place the sauerkraut in a warm, deep serving dish. Cut the various meats into pieces and arrange them ontop of the sauerkraut. Surround this with the sausages, potatoes and liver quenelles, and serve.