**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.**

Suggested Wines

  • Dry Riesling (Dry White)
  • Edelzwicker (Dry White)
  • Riesling (Semi-Dry White)

A classic sauerkraut and brat recipe. The sourness of the food helps soften the tartness in the wine.


  • 8 oz thick-cut bacon, cut into 1/2 inch pieces
  • 1 very large onion, coarsely chopped
  • 1/4 cup semi-dry white wine (e.g. Fenn Valley Riesling)
  • 1 large Granny Smith and 1 large Fuji apple peeled, cored and cut into 1/2 inch pieces
  • 12 juniper berries
  • 4 bay leaves
  • 1 teaspoon sugar
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup water
  • 3 lbs sauerkraut, drained, rinsed and squeezed dry
  • 12 German-style sausages, such as bratwurst or weisswurst
  • 2 tablespoons vegetable oil
  • Grainy, course mustard for serving


  1. In a large cast iron skillet cook the bacon over moderately high heat until the fat is rendered and bacon is crisp.
  2. Reduce heat to low and add onion. Cook until very soft, stirring occasionally, about 20 minutes.
  3. Increase the heat back to moderately  high. Add wine, apple, juniper berries, bay leaves, sugar, salt and pepper and boil for 5 minutes.
  4. Add the water and sauerkraut. Reduce heat to low, stirring occasionally, cover and cook until the apple is very tender, about 45 minutes.
  5. In a large skillet, add 2 tablespoons vegetable oil and heat until shimmering. Add the sausages and cook over moderate heat poking with a fork and turning several times until cooked through and golden brown.
  6. Spoon the sauerkraut mixture onto a platter and arrange the sausages on top. Serve with grainy mustard.