Toppings and condiments

Rosamunde classic sausage toppings haven't changed much in over 20 years. Grilled onions and sauerkraut are forever classic sausage toppings. Here we'll share how we make these in house, and how you can duplicate these at home.

Rosamunde Sauerkraut

  1. Place apple juice and seasonings in a small sauce pan and bring to a simmer. Simmer 5 minutes, remove from heat.
  2. Drain sauerkraut from liquid, then gently squeeze out most of the remaining liquid, leaving the sauerkraut moist, but not totally dry.
  3. Place sauerkraut in a bowl and pour the warm seasoning mixture on top. Toss to mix and allow to cool.
  4. Warm gently in a small sauce pan just before serving.


Apple juice 1/4 cup
Minced onion 1 tbsp
Caraway seeds 1 tsp
Juniper berries 3
Bay leaf 1
Sauerkraut 16oz jar

This simple condiment is easy to prepare, keeping in mind a few key points

Grilled Onions

  1. Place a large saute pan over medium heat and allow to get hot.
  2. Slice onion in half, then into ½ in. slices lengthwise.
  3. Pour enough oil into the pan just to coat the bottom.
  4. Add onions and shake the pan to get them evenly separated. Use a wooden spoon or tongs to separate the onion. Let them cook undisturbed 3-4 minutes until some browning appears. Toss the onions to redistribute and leave to brown some more, another 1-2 minutes.
  5. Just before they are ready, sprinkle a small amount of paprika on top and toss again. The onions are done when they are browned on the edges, and translucent throughout. They should not be very soft, as they should still have a body to them, keeping their shape as when they were raw.
  6. Take a bite – they should be sweet with a bit of texture, but not crunchy.


Large yellow onion 1
Neutral oil 1 tbsp