Nürnberger Rostbratwurst mit Sauerkraut

Instructions

1. Melt the lard in a heavy saucepan over medium heat. Sauté the sliced onion for 5 minutes until softened. Add the juniper berries, caraway seeds and bay leaf, and stir for 1 minute.
2. Add the sauerkraut (drained but not rinsed, to keep flavour) and stir to mix with the onion and spices.
3. Pour in the white wine. Cover and braise over low heat for 20 minutes, stirring occasionally, until the sauerkraut is tender and fragrant. Remove the bay leaf.
4. Meanwhile, preheat a grill or cast-iron griddle over medium-high heat. Grill the Nürnberger sausages for 3–4 minutes, turning every minute, until well-marked and cooked through. They should have crispy, slightly charred skin.
5. Taste the sauerkraut and season if needed. It should be tangy, slightly sweet and deeply savoury.
6. Heap the braised sauerkraut onto plates and arrange the grilled sausages on top (traditionally 6 per portion in Nuremberg).
7. Serve with sweet Bavarian mustard and crusty rye bread or Brötchen.

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