Soak the cured meat for one night. Cover the meat with cold water and simmer on low heat for 3/4 hours.
Rinse the sauerkraut in running water, drain well.
In a large enough cast iron pot (with a lid), melt the goose fat. Sauté the onion rings in it until translucent. Add the sauerkraut, garlic and juniper berries. Put the coriander, thyme, bay leaf spice, pepper and clove in a tea filter, tie it and add it to the sauerkraut. Add the white wine. Cover the saucepan. Cook in the oven heated to 180 °C for 3/4 hour.
Next, put the pieces of meat on top and maybe add a little bit of beef broth. Cook in the oven for another 30 to 40 minutes with the lid closed. In the meantime, let the sausages steep in the meat broth.
Arrange the sauerkraut on a heated plate. Put the meat in portions and the sausages on top. Serve with potatoes in their skins.
Our tip: Use a deliciously spicy bacon for a delicious touch!