Floating Olive Branch
White Wine & Elderflower Braised Sausages and Sauerkraut


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 


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.