Goes well in most of my favorite drinks...even use in my IPAs
White Wine & Elderflower Braised Sausages and Sauerkraut
Our Elderflower Infused White Balsamic is a balanced mix of floral aromatics and crisp acidity, the perfect accompanying ingredient for recreating Eastern European recipes. This braised sausage, sauerkraut, and potato recipe is an absolute classic comfort. The earthy and herbaceous Rosemary Infused Olive Oil and the savory Pepe e Aglio seasoning infuse the sweet-tart and sour ingredients with exceptional flavor, allowing the sausages and potatoes to impart their natural, balancing richness.
Ingredients:
4 Polish-style raw pork sausages
10-12 ounces baby yellow potatoes
2 tablespoon Rosemary Infused Olive Oil, divided
Pinch of Fleur de Sel
Pinch of Pepe e Aglio
1 tablespoon Fallot Horseradish Mustard
2 tablespoons Elderflower Infused White Balsamic
1/4 cup white wine
1 garlic clove, peeled and minced
1/2 cup yellow onion, peeled and thinly sliced
1/2 cup red apple, cored and thinly sliced
2 cups sauerkraut, drained
Fresh parsley, for garnish
Instructions
Preheat oven to 425°F and line a large baking sheet with aluminum foil. Place the sausages and potatoes on the prepared baking sheet, drizzle with one tablespoon of olive oil, and season with salt and Pepe e Aglio. Place in the oven and roast for 15 minutes or until the sausages have browned slightly. Remove from the oven and reduce heat to 375 F.Place mustard, balsamic, wine, and garlic in a large bowl and whisk to combine. Add the onion, apple, and sauerkraut to the bowl, and stir to combine. Transfer the kraut mixture to a large baking dish and spread out in an even layer. Place the sausages and potatoes on the kraut and return to the oven. Roast for 30 minutes or until the sausages are cooked and the potatoes are tender. Divide sausages, potatoes, and sauerkraut between plates and garnish with parsley before serving.