A great dish from both Germany and France although they make it a little differently. Usually the German one is cooked with beer and is a little earthier. The French or more specifically the Alsatian one is cooked with wine and juniper berries. This is the one I prefer. The juniper berries give the dish a more complex and pleasing flavor.
It is difficult to get the proper meats for this dish here but I managed to get some bock wurst, smoked sausage and some ham so it did well enough although you do need a little fat in a sauerkraut . It was delicious nonetheless.