Peel and finely dice the onions and garlic. Heat the lard in a roaster or casserole. Steam onions and garlic in it until transparent. Add sauerkraut, wine, 350 ml water, broth, juniper, cloves, bay leaf and a little salt and pepper, bring to the boil.
Cut off the bacon rind thinly. Add the rind, bacon, pork loin and sausages to the sauerkraut, cover and stew for 1 1/4 - 1 1/2 hours. Add some water if necessary.
About 40 minutes before the end of cooking time, peel the potatoes, wash them and cut them into large pieces. Add the potatoes to the sauerkraut and cook for at least 30 minutes until they are cooked.
Choucroute possibly with little salt (the sauerkraut can already be salty enough due to the bacon and smoked pork) and pepper. Remove bacon rind. Remove the pork and bacon and cut into slices.
Do everything. Add Dijon mustard.