Peel and quarter the Waxy Potatoes so they are roughly equal in size, place them in a pot, cover with cold water, add a pinch of Salt and bring to a boil; cook until tender, about 15–20 minutes.
Drain the potatoes, return them to the warm pot, mash with the Unsalted Butter until smooth, season with more Salt and freshly ground Black Pepper, then stir in chopped Parsley; keep warm while you make the sauerkraut and sausages.
Heat a large skillet over medium-high heat, add enough Neutral Oil to coat the bottom, then brown the German Bratwurst Sausage on all sides until nicely colored, about 4–5 minutes; transfer the sausages to a plate and set aside.
Reduce the heat to medium and add the Lard to the same pan; sauté the chopped Onion until translucent, then add diced or grated Apple and cook until it softens, about 3 minutes.
Stir in the Sauerkraut along with the Caraway Seeds, lightly crushed Juniper Berries, and Bay Leaves; sprinkle in the Sugar to balance the acidity, then pour in the Dry White Wine to deglaze the pan and let it reduce by half.
Add the [Chicken Broth](571], bring the mixture to a gentle simmer, taste and adjust seasoning with Salt and Black Pepper as needed, then nestle the browned German Bratwurst Sausage back into the sauerkraut.
Cover and simmer gently for 15–20 minutes so the sausages finish cooking and absorb the flavors; remove the Bay Leaves and any whole Juniper Berries before serving.
Serve the sausages over a bed of buttery mashed Waxy Potatoes with generous spoonfuls of the sauerkraut alongside and a dollop of German Mustard on the side.
