2 1/2poundsSauerkrautDrained, rinsed and squeezed dry (4 packed cups). 2 jars of Bubbies Sauerkraut.
12SausagesGerman style, such as weisswurst or bratwurst
Whole Grain mustardFor serving
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes.Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
Drain Sauerkraut, rinse, and squeeze dry. Rest on cloth until ready to add to casserole.
Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes.Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
To cook the sausages, follow the instructions provided by the retailer, depending on how they were made. For sausages made by a local butcher, these were the instructions I followed:Put sausage in a pot of water and bring to a boil. Place lid on top of pot and remove from burner. Let stand 10 minutes with lid on. Remove from pot and let rest. Place on BBQ to brown, timing with sauerkraut when it is almost ready.
Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with whole grain mustard.