Quickly wash the sauerkraut in cold water. Drain, separate. Gently fry the chopped onions with 2 cloves in lard. As soon as transparent, add the sauerkraut, 10 to 15 juniper berries and 6 black peppercorns. Heat, folding frequently, then slide the rind under the sauerkraut, fatty side down. Moisten with 3/4 the Riesling, cover. Cook over a low heat. In a large pot, boil the knuckle of ham and the smoked bacon until there is no more froth, then put into the sauerkraut. After 2 hours of cooking, add the Morteau sausage, having pricked it to prevent bursting. Cook for 20 minutes, then add the pricked MontbÄliard sausages. Cook 3 hours or more, adding some Riesling if the sauerkraut looks dry. The more it is cooked, the better it tastes. Serve with boiled potatoes cooked separately or cooked for 30 minutes over the sauerkraut if your pot is large enough to contain them.
