Choucroute Garnie

In a large, deep pot or Dutch oven over medium heat, cook the lardons for 5 minutes until the fat begins to render and they are lightly golden. Add the sliced onions and continue cooking, stirring occasionally, for 8–10 minutes until the onions are soft and translucent. They should not colour significantly — keep the heat medium at most.

Add the rinsed and well-squeezed sauerkraut to the pot, nestling the smoked pork knuckle into the center. Scatter the juniper berries and bay leaves over the top. Pour the Riesling over everything — it should come about halfway up the sauerkraut. Bring to a simmer, then cover tightly and cook over very low heat (or in a 150 C / 300 F oven) for 2 hours. The sauerkraut should braise gently, not boil.

Nestle the smoked sausages into the sauerkraut so they are half-submerged. Cover and cook for a further 20–25 minutes at a gentle simmer until the sausages are heated through and have absorbed some of the kraut perfume. To serve, make a bed of sauerkraut on a large warmed platter, tear the pork knuckle meat from the bone in large pieces, and arrange everything — knuckle, sausages, lardons — over the sauerkraut. Serve with boiled potatoes and Dijon mustard.