Rinse the sauerkraut and squeeze dry.
Put the goose or pork fat in a casserole, and add the onion and garlic and cook on medium heat for 5 minutes.
Put in the sauerkraut, juniper berries, bay leaves, black pepper, the bouillon, and the white wine in the casserole and let it boil on low heat for 1 hour.
Rinse the rib bones and place it in the casserole, and let it boil another hour. Take away the pork rib bones.
Put down the Montbéliard sausages in the casserole and boil until the sausages are ready and soft. Then take away the bay leaves from the casserole.
While the sausages are boiling with the sauerkraut, cut the potatoes and fry them together with the merguez sausages in a frying pan.
To serve the choucroute, place the sauerkraut in the middle of the plate and the potatoes and the meat around it. It is good to serve the dish with a strong mustard.