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Franconian Blue Zipfel

updated

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Ingredients for 4 servings:

  • 5 carrots (yellow beets)
  • 5 onions
  • 1 stalk(s) leek
  • ½ celeriac
  • 600 ml water
  • 300 ml white wine, Franconian
  • 100 ml vinegar
  • some sugar
  • salt and pepper
  • Mustard seeds
  • bay leaves
  • 8 sausages, coarse
  • clove(s)
  • Juniper berry(s)
  • 3 cubes of beef broth

Instructions

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

the best in all of Franconia

Wash and peel the vegetables; slice the carrots and leeks, ring the onions, and dice the celery. Don’t chop the vegetables too small, but just enough to fit the sausage on your fork. Place the water, vegetables, and stock cubes in a pot. Hang spice bags containing bay leaves and mustard seeds (or cloves and juniper berries, if you like) in the pot and cook the vegetables until al dente, then season to taste. Add the wine, vinegar, and sugar to the pot. Add the sausages to the stock. Do not boil, just let them simmer! Serve with good horseradish and crusty bread.

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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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