Ellena’s Notes

We serve this every October for our Harvest Celebration at the winery. We always have leftovers that we take home and freeze to eat a few weeks later. When our oldest granddaughter went off to college, she came home for a weekend in October and that was her requested dinner. I had no idea how much she loved it! It also makes a great heavy appetizer for a Halloween or a tailgate party.

Gluten Free Version: Make sure to use gluten-free sausages and serve with gluten-free rolls.

Wine Pairing

Delicious with our Riesling or an earthy red like our Tempranillo.

Eat Simple, Eat Well, Ellena

Ingredients

1 pound each bratwurst, bockwurst, & polish sausages
1/2 cup Latah Creek Riesling
4 granny smith apples
1 small jar red cabbage
3 small jars white sauerkraut
1/2 cup brown sugar
kaiser rolls
variety of mustards (honey, dijon, stone-ground)

Directions

Cut apples into large chunks. Place wine, apples, red cabbage, sauerkraut and brown sugar in large skillet and simmer until apples are tender. While sauerkraut mixture is simmering, grill sausages on barbecue until done. Slice sausages into large chunks and add to sauerkraut mixture. Serve with kaiser rolls and a variety of mustards. SCRUMPTIOUS!