Use any fully cooked German-style sausage, such as bratwurst, flavored with ginger, nutmeg, and other spices; smoked knockwurst, made with beef or pork; and mild weisswurst, containing cream, lemon, and cardamom.
At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or as a conclusion to the holiday meal. A stollen begins as a sweet, rich yeast dough, which is then accented with dried fruits and nuts, and baked until golden brown. This version, brought to us by Martha's mother, is served every year at the Kostyra family Christmas.
We chose Granny Smith Apples -- they have a sweet-tart flavor, and they're firm, so they won't break apart when cooked. After you've cut the apples, gently toss them with brown sugar, cinnamon, and lemon juice. Lemon keeps the fruit from turning brown after it's cut.