Traditional Alsatian sauerkraut platter with various meats

Rinse the sauerkraut thoroughly under cold water if it's too acidic for your taste, then squeeze it dry. In a large heavy-bottomed pot or Dutch oven, render the smoked bacon lardons over medium heat until crispy. Remove the lardons and set aside, leaving the fat in the pot.

Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes. Add the rinsed sauerkraut, juniper berries, and bay leaves. Pour in the dry white wine and enough water or chicken stock to just cover the sauerkraut.

Place the smoked pork hock on top of the sauerkraut. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the pork hock is very tender. Maintain a gentle simmer at around 90-95°C.

About 30 minutes before the end of the cooking time, add the potatoes, peeled and quartered, to the pot, ensuring they are submerged in the liquid.

In the last 15-20 minutes of cooking, add the frankfurter or Strasbourg sausages to the pot, nestling them among the sauerkraut and meats to heat through thoroughly.

Once cooked, carefully remove the meats and potatoes from the pot. Slice the pork hock. Arrange the sauerkraut on a large platter, then artfully place the sliced pork, sausages, potatoes, and reserved crispy lardons on top.

Season with salt and freshly ground black pepper to taste. Serve immediately, perhaps with a touch of Dijon mustard.