1-1/2 lbs, fresh ham hocks
1/4 cup olive oil
3 small yellow onions, peeled and finely chopped
4-1/2 lbs. sauerkraut, drained and rinsed
3-1/4 cups Riesling or other dry but fruity white wine
1-1/2 lbs. boneless pork loin
1 lb. smoked ham
1/2 lb. slab bacon
Bouquet garni (cloth or mesh bag filled with thyme, parsley, and bay leaves) with 1 head garlic, 3 whole cloves, 6 juniper berries, and 5 coriander seeds added
Salt and freshly ground black pepper
12 medium red bliss potatoes, peeled
3 blood sausages (optional)
1 tbsp. peanut oil
6 smoked pork sausages, such as bratwurst or kielbasa
Place ham hocks in a large pot. Cover with water and simmer over medium heat for 1-1/2 hours. Drain and set aside.
Preheat oven to 350 degrees. Place olive oil in a Dutch oven, or a large heavy pot with a lid, over medium heat. Add onions, cook until soft, 10-15 minutes, then add sauerkraut, wine, ham hocks, pork loin, ham, bacon, and bouquet garni. Season with salt and pepper, cover, and cook in oven until meats are tender, about 1-1/2 hours.
About 35 minutes before serving, place potatoes in a pot of salted water over medium-high heat and cook until tender, 20-25 minutes. Drain and keep warm.
Prick fresh sausage and blood sausages (if using), with a fork, then place in a skillet, cover with water, and simmer over medium heat for 10 minutes. Drain. Dry skillet, add oil, and heat over medium heat. Brown sausages, turning occasionally, then remove. In the same oil, adding more if necessary, brown smoked sausages, turning occasionally, then remove. To serve, spoon sauerkraut onto a large platter, discarding bouquet garni. Slice pork loin, ham, and bacon, and arrange on platter with ham hocks, potatoes, and all sausages.