Our version of this Alsatian specialty, a rustic dish of sauerkraut, bacon, sausage, and potatoes, is adapted from a recipe by chef Jean-Georges Vongerichten.
- 3 tbsp. rendered duck or goose fat or unsalted butter
- 3 tbsp. unsalted butter
- 1 large yellow onion, thinly sliced
- 2 lb. sauerkraut, rinsed, drained, and squeezed dry
- 2 tsp. dried juniper berries
- 2 bay leaves, preferably fresh
- Kosher salt, to taste
- 1 raw pigs knuckles
- 1 (1 lb.) piece uncured slab bacon (a piece about 4” wide)
- 1 (1 lb.) piece double-smoked slab bacon (a piece about 4” wide)
- 1 rack (about 1 lb.) baby back pork ribs, halved
- 4 cloves garlic, thinly sliced
- 1 (750-ml.) bottle dry Riesling
- 6 medium Yukon Gold potatoes, peeled and quartered
- 3 Alsatian knacks or German frankfurters
- Horseradish sauce, for serving
- Whole-grain mustard, for serving
- Melt fat and butter in a 6-qt. Dutch oven over medium-low. Cook onion until slightly golden, about 15 minutes. Stir in sauerkraut, juniper berries, and bay leaves; season with salt. Arrange knuckles, both bacon, and ribs over top. Sprinkle with garlic and add wine; boil. Reduce heat to medium-low; simmer, covered, for 2 hours. Uncover and add potatoes; cook, covered, until meat and potatoes are tender, 1 hour and 15 minutes more.
- About 20 minutes before serving, bring knacks to a simmer in a 4-qt. saucepan over medium; cook until heated through, about 15 minutes.
- To serve, transfer meat and potatoes, including knacks to a bowl. Transfer sauerkraut to a large serving platter; top with meat and potatoes. Serve with horseradish sauce and mustard on the side.