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Pop kaiserfleisch into a cold pan with a splash of water and fry on medium-high heat to help render out the fat and colour the cut sides.
Meanwhile, bring a pot of salted water to the boil, then drop in the quartered sprouts for two to three minutes (you’ll know they’re ready when they’re vibrantly green).
While you wait, cut the apple into 1cm cubes (skin on) and crush the juniper berries in a mortar and pestle or with the base of an olive oil bottle, then drop them both into the pan with the kaiserfleisch and crank the heat.
Sizzling is good!
Scoop the boiled sprouts from the pot, give the sieve/strainer a good tap to shake off excess moisture, then dump them into the pan with the kaiserfleisch and apples, drop in the butter and swish about to melt.
Keep the pan sizzling for the sprouts to absorb the flavours, then switch off and taste for seasoning, adding salt and freshly cracked pepper as needed.
Serve with sausages and mustard.
To take it from side to main, add a tin of lentils – rinsed and drained – before you add the butter and swish them about to warm through in the pan, then switch off the heat and serve with crusty bread.