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Franconian sour sausages

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Ingredients for 4 servings:

  • 125 ml vinegar
  • 500 ml water
  • 2 tbsp mustard seeds
  • 1 tbsp black peppercorns
  • 1 bay leaf
  • 1 tsp juniper berries
  • 2 tbsp sugar
  • 1 tbsp salt
  • 5 large onions
  • 8 sausages, Franconian

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Slice the onions into rings. Place all ingredients, except the sausages, in a pressure cooker and cook for 20 minutes. If you don’t have a pressure cooker, simmer the stock until the onions are completely soft and almost falling apart. Once the stock is ready, add the sausages and simmer for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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