February 21, 2016 Wine Club Menu

Ingredients

• 4 lb. fresh sauerkraut
• 1/4 C. duck fat
• 2 large yellow onions, sliced
• 2 Granny Smith apples, peeled & chopped
• 2 t. juniper berries
• 1 t. whole black peppercorns
• 6 whole cloves
• 3 large bay leaves
• 2 C. 2014 Perennial Vintners Müller Thurgau
• 2 lb. Isernia Chicken Bratwurst
• 2 lb. Jennie-O Turkey Kielbasa
• 4 lb. yellow potatoes, cut into 2" chunks
• 1/2 C. butter (one stick)
• 3/4 C. chopped Italian Parsley
• 2 t. sea salt
• 1/2 t. fresh ground black pepper