**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.**
- 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
- In a large cast iron skillet cook the bacon over moderately high heat until the fat is rendered and bacon is crisp.
- Reduce heat to low and add onion. Cook until very soft, stirring occasionally, about 20 minutes.
- Increase the heat back to moderately high. Add wine, apple, juniper berries, bay leaves, sugar, salt and pepper and boil for 5 minutes.
- Add the water and sauerkraut. Reduce heat to low, stirring occasionally, cover and cook until the apple is very tender, about 45 minutes.
- 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.
- Spoon the sauerkraut mixture onto a platter and arrange the sausages on top. Serve with grainy mustard.