1In a large skillet over medium-high heat, heat olive oil. Once oil is hot, add the bratwursts and cover pan with a lid for several minutes until the exterior of the sausages are beginning to brown.
2Rinse then squeeze the sauerkraut or simply squeeze out the excess liquid. Add squeezed sauerkraut to the bratwursts. Stir in bay leaves and juniper berries. Cook the sauerkraut until warmed through, approximately 20 minutes; be sure to be constantly stirring the bratwursts so they get browned all over while the sauerkraut is being warmed.
3Add about ⅓ cup of water and the Fairway Vinegar to the pan and mix well. Let cook on low heat, stirring often, until the liquid is mostly evaporated; 5-10 minutes. Remove the bay leaves. Season to taste with Fairway Salt and Pepper. Garnish with sliced chives and fresh herbs. Serve immediately.