Sausages with Sauerkraut

Husband and I went to the cottage for the long holiday weekend. We were joined by my mother, father, father-in-law and brother-in-law. We always divy up the meals between everyone and this year I had to do a lunch and a dinner. So for my dinner I decided to make Nigella's Sausages with Sauerkraut. It was the perfect opportunity for me to knock off a big meat dish because as you all know by now I'm not eating meat. (and I feel 1 million times better FYI)

I had to do the grocery shop in a tiny little town close to the cottage and there is no internet at the cottage so I had to get all my research done before leaving. Easier said than done because work was very busy and I came down with a cold - so taking the time and engery to do this in amongst all the other preperations required for going to the cottage was a bit of a chore. However I did eventually read the recipe and came up with one major question - what are juniper berries? Which I googled and basically found that rosemary can serve as a decent replacements for them (turns out they make gin). Well, I did have rosemary in the cupboard so that's what I decided to use.

At the cottage I picked up the wine and sausages and a disposable tin pan to use in place of a roasting pan. I cut up the smoked sausages lined the pan with sauerkraut added the spices and sausage pieces then poured 1 bottle of German Rieseling wine over the whole she-bang. The wine I used was Piesporter Michelsberg 2008 Riesling. Your supposed to bring to a boil on the "hob" and then bake in the oven for 30 min. I did bring it to a boil on the hob..but then I baked this BBQ styles. It turned out pretty good. The rosemary made it smell really good and everyone really enjoyed it. I served this with creamy dijon mustard too. Obviously I didn't try the meat but I did try the sauerkraut. One thing I can tell you is Sauerkraut baked in wine and rosemary is pretty good. Maybe try making this for an Oktoberfest party or if you're feeling particularly german one day.