The inspiration for this dish came from considering what cuisines would pair well with our 2014 Müller Thurgau. It is the 2nd most widely planted varietal in Germany, and pairs well with chicken, fish, poultry, and even spicy cuisines. But the weather was cold and demanded heartier fare, so we went just south across the French border for a traditional dish, with a poultry option for the pork products.
4 lb. fresh sauerkraut
1/4 C. duck fat
2 large yellow onions, sliced
2 Granny Smith apples, peeled & chopped
2 t. juniper berries
1 t. whole black peppercorns
6 whole cloves
3 large bay leaves
2 C. 2014 Perennial Vintners Müller Thurgau
2 lb. Isernio Chicken Bratwurst
2 lb. Jennie-O Turkey Kielbasa
Preheat oven to 325F.
Rinse, drain and squeeze dry the sauerkraut.
Grind the juniper berries, pepper, cloves and bay leaves in a spice grinder.
In a large heavy pot or a Dutch oven, melt the fat over medium heat, add the onion and cook stirring 5 minutes or until softened.
Add the chopped apple and spices, cook another few minutes.
Add the sauerkraut and wine. Raise heat to high and bring to a boil.
Cover and cook in the oven for 1 hour.
Cut the Kielbasa into 2-3 pieces each. Nestle the Bratwurst and Kielbasa into the sauerkraut. Cover and cook one more hour or until the sausage internal temperature reaches 165F. Add a bit of water if needed during cooking.
Serves 12-16
4 lb. yellow potatoes, cut into 2" chunks
1/2 C. butter (one stick)
3/4 C. chopped Italian Parsley
2 t. sea salt
1/2 t. fresh ground black pepper
Add potatoes to a large pot of well salted cold water.
Bring to a low simmer over high heat, then lower heat to maintain a simmer.
Cook 8-10 minutes or until just soft. Drain well.
Add butter, salt, pepper and parsley. Stir together.
Serves 12-16
Serve with German stoneground & Dijon mustards.