Melt the goose
fat in a large pot and sweat off the onions until soft. Add the wine
and the water and bring to the boil. Next add the smoked shoulder, the pork knuckle, the rack of pork
and the pork belly
as well as the small bag of spices and the sauerkraut
lightly; cover with greaseproof paper and a lid. Cook
in the oven during 1 ½ hour at 180°C or th6.