Savoury Alsatian Choucroute Garnie

1.Rinse the sauerkraut under cold water and drain well. Set aside.

2.In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

3.Add the sliced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4.Add the sauerkraut to the pot, stirring to combine with the onions and garlic. Sprinkle in the juniper berries, caraway seeds, and bay leaves. Season with salt and freshly ground black pepper to taste.

5.Pour in the white wine and chicken broth, stirring to combine. Bring the mixture to a simmer.

6.Nestle the smoked sausages, smoked ham, and potatoes into the sauerkraut mixture. Cover the pot and reduce the heat to low. Let it simmer gently for about 1 hour, or until the potatoes are tender and the flavors have melded together.

7.Check the seasoning and adjust with more salt and pepper if needed. Remove the bay leaves before serving.

8.To serve, arrange the sauerkraut and meats on a large platter. Scatter the reserved crispy bacon over the top for added flavor and texture. Serve hot, accompanied by mustard and crusty bread if desired.