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1
Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.
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2
Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt.
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3
Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low.
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4
Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes.
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5
Add butter, mixing well.
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6
Add caraway seeds, reserved fennel tops and hard cider or apple juice.
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7
Cook for an additional 5 minutes, uncovered.
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8
Season, to taste, with salt and pepper.
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9
Remove from heat and let sit to allow the flavors to mingle.
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10
(The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.)
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11
Build charcoal fire or preheat gas grill.
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12
Just before serving, warm sauerkraut and grill sausages.
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13
To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage.
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14
Meanwhile, split the buns and brush a little butter on the inside.
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15
Toast until lightly browned.
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16
When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side.
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17
Enjoy immediately.
