Fry bratwurst sausages until browned all over, remove, cut into thick slices and set aside. Parboil small potatoes,
cut into quarters, for 7 - 8 minutes. Fry a sliced onion gently for a few minutes, until just softening, then add sauerkraut,
the sliced sausage and the potatoes, together with 200 ml apple juice. Cover the pan and cook gently for about 20 minutes.
Cut and core a red-skinned apple into segments and nestle these into the pan and cook for another 5 minutes, until the apples
are hot and most of the liquid has been absorbed. To serve, stir in a Tbs grain mustard and garnish with chopped parsley.