Treberwurst (Wine-Soaked Bratwurst)
The German harvest tradition of serving Treberwurst became an annual harvest tradition at Messina Hof as well.
In Germany, the harvesters would bring sausage ad bratwurst, which they would pack in the skins and seeds (what we call “must”) of the grapes. The meat would marinate and bake over coals. After the picking, the harvesters would eat the Treberwurst with crusty breads and mustards.
5 pounds Lenoir grape seeds and skins
1 gallon water
4 cups red wine vinegar
½ bottle Messina Hof Merlot
½ bottle Messina Hof Pinot Noir
½ bottle Messina Hof Cabernet Sauvignon
5 pounds bratwurst or your favorite sausages
In a large crock, combine the grape seeds and skins, water, vinegar and wines.
Add bratwurst and soak for at least 2 days.
Remove sausages from brine, then grill or roast.
This recipe is from our Messina Hof Vineyard Cuisine Cookbook.
To purchase yours today please call our retail shop at 979-778-9463
ext. 223 or shop online at messinahof.com