Place the sauerkraut in a bowl and cover with cold water. Set aside for 10 minutes. Drain well.
Bring a large pot of water with the ham hock and bacon to a boil, reduce heat, cover, and simmer until the sauerkraut is cooked — 25 to 30 minutes.
In a saucepan, heat the fat over medium heat. Cook the onions and garlic until soft. Add the sauerkraut, wine, broth, bouquet garni, and pepper. Cover and cook over medium low heat for about 20 minutes.
Bring a saucepan of salted water to a boil and cook the potatoes until done. Drain and keep warm until needed.
Ten minutes before the sauerkraut is ready, add the sausages to the meat pot to heat through.
To serve, divide the sauerkraut among the serving plates. Add half the sausages and potatoes to eat plate.