Alsace sauerkraut (choucroute alsacienne)

Rub the pork shoulder generously with coarse salt, cover and refrigerate overnight.

Rinse the meat well under running water and set aside.

Thinly slice the onions and chop a few cloves of garlic.

Soak the raw fermented cabbage in cold water for about 20 minutes; drain and repeat.

Make an oignon pique by pricking a whole peeled onion with a few cloves.

In a large pot melt pork or duck fat with juniper berries and coriander seeds, add the desalted pork shoulder, cover with water, and add the vegetables, the oignon pique, herbs and black pepper. Bring to a boil and cook for two and a half hours.

Melt duck fat, add the onion slices with garlic and juniper berries and cook until fragrant. Add half of the sauerkraut.

Add the smoked pork belly, cover with the remaining sauerkraut, add the Riesling, bring to a boil and put the lid on.

Cook on the stove on low heat for two and a half hours, or at 300F (150C) in the oven.

After two and a half hours add the potatoes and the sausages to the bouillon; cook 30 minutes and turn off the heat.

Remove the smoked pork belly and refrigerate everything; serve the next day.

Remove the cooked ingredients from the chilled bouillon, cut into portions, and pass the bouillon through a sieve.

Reheat everything in the bouillon, adding the gnax and garlic sausages.