Sour sausages in wine sauce

Ingredients for 5 servings:

• 10 sausages, Franconian
• 8 medium-sized onions, sliced
• 1 garlic clove(s), finely diced
• 1 carrot(s), sliced
• 1 piece(s) celery, diced
• 1 liter of wine, semi-dry
• 1 tsp mustard seeds
• 1 tsp coriander, whole
• 8 grains of allspice
• 8 juniper berries
• 10 peppercorns
• 2 bay leaves
• 1 tsp caraway seeds
• 1 tbsp mustard, hot
• Salt, to taste
• Sugar, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Franconian blue sausages with extra onions

Bring the wine and onions to a boil. The liquid should cover the onions in the pot well. Add the carrot, celery, and garlic. Then add all the spices. You can also put the spices in a linen cooking bag or something similar and remove them later. Season to taste with salt, sugar, and mustard. I like it sweet and sour and strong, but everyone can adjust it to their own taste. Let the whole thing simmer for about half an hour. Then add the sausages and let them simmer for about another 20 minutes. Turn off the heat. Serve with farmhouse bread and beer. This dish is also very suitable for many people and is great for pre-cooking. (Then slice the onion rings with a bread slicer.) I allow 2-3 Franconian sausages per person and use one medium-sized onion per sausage. The onions are eaten like vegetables with the sausages, so you do need a few. Personally, I find it tastes almost better on the second or third day, when the sausages have marinated.