Rinse the sauerkraut in cold water until the water runs fairly clear. Squeeze to drain of all water.
Blanch the knuckle of ham, the shoulder, the bacon and the rack of pork for 5 minutes in boiling water. Run cold water over them and drain.
Wrap up the juniper berries, cloves, peppercorns, garlic cloves and bay leaf in a piece of cheesecloth. Tie the bundle together to make a cheesecloth sachet.
In a large saucepan, sauté the onions for 3 minutes in the goose fat, without browning them. Add the sauerkraut by fluffing it with a fork. Place the cheesecloth sachet and carrots in the middle, then pour in the wine and broth. Mix.
Spread the knuckle of ham and the pork shoulder over the sauerkraut. Cover tightly and cook for 30 minutes over a very low heat.
Add the bacon and rack of pork by pushing them in the middle of the sauerkraut. Keep cooking for 1 hour and a half, and drizzle with a bit of water if needed (there must always be a bit of liquid at the bottom of the saucepan). After this, prick the smoked sausage with a fork to prevent it from bursting during cooking, and nestle it in the sauerkraut. Add the potatoes over the sauerkraut, cover and keep cooking for another hour.
Meanwhile, poach the Strasbourg sausages for 2 minutes in simmering water. Turn off the heat and leave sausages in the warm water.
About 10 minutes before the end of the sauerkraut’s cooking time, drain the sausages and place them next to the potatoes to keep them warm.
When the cooking time is up (and after removing the cheesecloth sachet), arrange the sauerkraut in a dome-shaped presentation on a serving dish. Fit the sliced meats, sausages and potatoes around it.