Zubereitung

1. 1

   Peel the onions and cut them into thin rings. Peel the carrots and cut them into slices.

2. 2

   Put the water into a wide pan with the white wine and the white wine vinegar. Add the onion rings, the carrot slices, the bay leaves, the juniper berries, the peppercorns, the mustard seeds, the salt and the sugar and let the stock boil uncovered.

3. 3

   Draw the pan off the heat and lay the bratwurst side by side in the hot stock.

4. 4

   Put the pan back on the lowest heat and let the sausages poach in the stock until done. The stock should only simmer gently and must not bubble hard, otherwise the sausages burst open.

5. 5

   The sausages are cooked through when they feel firm and are no longer pink in the middle. To check, cut one sausage through in the middle.

6. 6

   Arrange the Blaue Zipfel with the onions, the carrots and plenty of stock in deep plates. Serve the farmhouse bread and the horseradish alongside.