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A Mouthful

Published, Birmingham magazine, October 2008

But being a bit German myself, I am celebrating the 150 years of winemaking at Gun Bun, by pairing the 2006 Gewurztraminer, Estate Vineyard, with two foods it favors-in a classic German sausage and sauerkraut recipe.

German Bratwurst & Sauerkraut

32 ounces of sauerkraut
1 small onion, chopped
1 tart apple, peeled and finely chopped
5 slices of Boar's Head bacon, fried and crumbled
10 bratwurst, handmade at Tria Market
1 ½ cups organic milk
4 tablespoons Somerdale English butter

Heat sauerkraut in double boiler. Mix onion, apple, and sauerkraut together. Combine bacon and bacon drippings with the sauerkraut, onion, and apple mixture. Place in pan and cook on medium high until heated through. Cover and cook for one hour on medium low to low heat.

While mixture is cooking, soak bratwurst in milk for 30 minutes. Melt butter in cast iron skillet. Add bratwurst and fry slowly until well heated. Serve bratwurst on top of sauerkraut. Yields 4 servings.


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