Blaue Zipfel (Franconian Sausages Poached in Vinegar Stock)

Name: Blaue Zipfel (Franconian Sausages Poached in Vinegar Stock)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 piece onions; 2 piece carrots; 500 ml water; 250 ml dry white wine (Franconian Silvaner); 150 ml white wine vinegar; 2 piece bay leaves; 5 piece juniper berries; 1 tsp peppercorns; 1 tsp mustard seeds; 1 tsp salt; 1 tbsp sugar; 8 piece Franconian bratwurst (raw, about 800 g in total); 4 slice farmhouse bread; 4 tsp horseradish from the jar

A German classic from Bavaria: in Franconia, raw bratwurst is not fried but gently poached in a stock of white wine, vinegar, onions and spices. In the process the skin takes on a bluish grey tone, which is where the name Blaue Zipfel comes from. Everything is served in deep plates with plenty of stock, onion rings and carrot slices, with farmhouse bread and horseradish alongside.

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Cook time

40 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

690 kcal

Calories

29 g

Protein

46 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Instructions

1
Peel the onions and cut them into thin rings. Peel the carrots and cut them into slices.
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
Draw the pan off the heat and lay the bratwurst side by side in the hot stock.
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
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
Arrange the Blaue Zipfel with the onions, the carrots and plenty of stock in deep plates. Serve the farmhouse bread and the horseradish alongside.