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1
Boil ham hocks in unsalted water until tender, at least 1 1/2 hours.
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2
Meanwhile, wash sauerkraut in cold water; drain.
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3
Wash again, in hot water; drain and squeeze dry.
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4
In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat.
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5
Add the onion, and cook it until soft and tender; do not brown.
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6
Add wine and 1 cup water, then bacon.
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7
Cover,and cook 20 minutes.
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8
Preheat the oven to 325 degrees.
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9
Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon.
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10
Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet.
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11
Bury this in the sauerkraut.
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12
Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
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13
Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
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14
About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks.
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15
Reduce heat to simmer, and heat through.
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16
Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
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17
Add kirsch to sauerkraut; taste and add salt if necessary.
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18
Discard herb sachet.
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19
To serve, slice bacon and pork loin.Cut sausages and hocks into pieces.
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20
Put sauerkraut on large platter with meats and potatoes on top and around it.
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21
Serve with hot mustard and beer or white Alsatian wine.
