Ingredients

• 4 pounds turnips, peeled and cut into 1/4-inch batons
• 8 cups water
• 4 cups red wine vinegar
• 4 tablespoons sugar
• 4 tablespoons salt
• 2 pounds red grapes, chopped roughly in a food processor
• 4 tablespoons olive oil
• 3 scallions, sliced
• 3 garlic cloves, sliced
• 2 teaspons flour
• 1 teaspoon caraway seed

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Instructions

1. 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.
2. 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 sausages until just cooked through. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons.