* 10 peppercorns
* 3 bay leaves
* 5 juniper berries
* 2 garlic cloves
* Small sprigs thyme
* 1 small sprig rosemary
* 1 onion, diced
* 3 tablespoons canola oil
* 1 pound sauerkraut, rinsed (Note: don’t skimp on quality.)
* 1 cup water
* 1 cup dry white wine
* 1 large potato, grated
* Bratwurst (Note: type and amount depend on appetites.)
* 1 six-pack (or more) German beer
* German pretzel rolls (Note: hotdog buns work too.)
* Freshly grated horseradish
1. Fill a cheesecloth with peppercorns, bay leaves, juniper berries, garlic cloves, thyme and rosemary and tie off.
2. Sweat the onions in canola oil for 5 minutes over medium heat until light brown.
3. Add the sauerkraut, water, white wine and spice bag.
4. Add the grated raw potato into the mixture.
5. Let it cook over medium heat for around 25 minutes.
6. Repeatedly check liquid levels and add, if necessary to prevent burning.
7. Pour a generous amount of beer into a pot on medium heat.
8. Add the sausages and cook for about 5 minutes.
9. Transfer sausages to hot grill and cook for five more minutes per side, until they are nice and crunchy.
10. Cut your buns lengthwise and put your beautiful grilled sausage on top.
11. Then add your amazing sauerkraut mixture.
12. Top with horseradish, and any other toppings you desire. (Note: suggestions include sweet Bavarian mustard, sautéed mushrooms with parsley or a light tomato and pepper relish.)
Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.