Pierce the onion with the bay leaf and cloves and place in a large stockpot. Add the pork shoulder butt, sprinkle in the salt, and pour water overtop to cover the pork shoulder butt by about 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer gently for about 1 1/2 hours, or until the pork is fully cooked. Remove the pork from the pot, reserving the cooking liquid, and set the pork aside in a small pot with some of the cooking liquid to keep warm.
Place the sausages and smoked pork chops in the reserved hot cooking liquid until heated, about 3 minutes. Do not boil.
Pour the half-and-half into a small bowl, and melt the butter in a medium sauté pan over medium heat.
Remove the bratwurst links from the pot, and pierce the skin in several places with a round toothpick or bamboo skewer. Dip the links in the half-and-half to coat, place them in the sauté pan, and sauté until well browned. Set aside to keep warm.
To serve, place the sauerkraut on a large platter, and arrange the pork butt, sausages, and pork chops on top.
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