Instructions: Place turnips in a 2-gallon ceramic jar. In a mixing bowl, stir together water, vinegar, sugar, salt and crushed grapes and pour over turnips. Cover and refrigerate 48 hours.

Two days later: In a 12- to 14-inch saute pan, heat olive oil until smoking over medium heat. Add scallions and garlic and cook until softened, about 8 minutes. Add flour and caraway and stir through. Drain turnips and add to pan. Cook until very soft, careful not to break the turnips, about 1 hour.

Meanwhile, grill the Muster Sausages until just cooked through. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons.

This recipe yields 4 servings.

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