About 20 minutes before the dish is ready, cook the sausages in simmering water until heated through. Save the water.
About 10 minutes before the dish is ready, poach the European wieners in the simmering water until just heated through.
*Note: Almost any sausage can be used. The key is to buy the best quality sausage you can find. We often use a combination of Strasbourg, Weisswurst, Bratwurst, Kielbasa or any other delicious German-style sausage that we can find.
You can also serve as many different varieties as you like. Typically, the more guests you have, the higher the amount and number of sausages you will need.
To serve the dish, remove the onion and cloves. If you like you can still serve the onion - it's up to you (just remove the cloves first).
Cut the meat from the ham hock. Slice the pork shoulder and sausages so people can just help themselves to a variety of meats.
This dish is often served on a large platter and placed in the middle of the table. To do this, arrange the sauerkraut onto the platter and then place the potatoes, carrots, sausages and pieces of meat around the platter. Serve with Dijon mustard, bread and maybe some nice French cheese.