Musetto with Brovada

• 4 lb. turnips, peeled and cut into 1/4-inch batons
• 8 cups water
• 4 cups red wine vinegar
• 4 tbsp. sugar
• 4 tbsp. salt
• 2 lb. red grapes, roughly chopped using a food processor
• 4 tbsp. olive oil
• 3 scallions, sliced
• 3 cloves garlic, sliced
• 2 tsp. flour
• 1 tsp. caraway seeds
• 4 servings Muster Sausage

1. Place turnips in a 2-gallon ceramic jar.
2. In a mixing bowl, stir together water, vinegar, sugar, salt and crushed grapes and pour over turnips.
3. Cover and refrigerate 48 hours.
4. Two days later: In a 12- to 14-inch saute pan, heat olive oil until smoking over medium heat.
5. Add scallions and garlic and cook until softened, about 8 minutes.
6. Add flour and caraway and stir through.
7. Drain turnips and add to pan.
8. Cook until very soft, careful not to break the turnips, about 1 hour.
9. Meanwhile, grill the Muster Sausages until just cooked through.
10. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons.

batons, water, red wine vinegar, sugar, salt, red grapes, olive oil, scallions, garlic, flour, caraway seeds, muster

Taken from www.foodgeeks.com/recipes/5360 (may not work)