Ingredients

• 1/2 cup dry white wine
• 8 Karl Ehmer Weisswurst (Bockwurst)
• 1 pound small red-skinned potatoes
• 1 pound bag of Karl Ehmer Sauerkraut, rinse and drain
• 4 juniper berries, crushed
• salt and pepper

Preparation :Place sauerkraut, white wine, and juniper berries in a saucepan and simmer covered over medium heat until the wine is evaporated. At the same time the kraut is cooking, steam the potatoes until tender (about 20 minutes). While both the kraut and potatoes are cooking, preheat the grill or broiler. Grill Karl Ehmer Weisswurst until browned and heated thoroughly. Place the sauerkraut in the center of a large serving platter, border with the potatoes, and place the Weisswurst on top of the sauerkraut. Serves 8