Franconian sour sauerkraut

Ingredients for 4 servings:

• 5 m.-sized onion(s)
• 2 liters of water
• 200 ml vinegar
• 2 bay leaves
• 10 peppercorns
• 6 juniper berries
• 1 tbsp mustard, medium hot
• 1 dashes Maggi
• 1 bunch of chives
• Salt
• 24 sausages (Nuremberg bratwurst)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bratwurst in a vinegar and onion broth

Slice the onions into thin rings. Heat the water and vinegar in a large pot. Add the bay leaves, peppercorns, and juniper berries to the simmering liquid and simmer for about 20 minutes. Then add salt, pepper, Maggi, and mustard, and season to taste. When the liquid is boiling vigorously, remove the pot from the heat and add the sausages. The sausages should not boil; they should only simmer in the liquid. When the sausages feel firm and pulled through, they are done. Serve the sausages in a generous portion of liquid in a soup bowl. Finely chop the chives and scatter them over the dish. Serve with fresh farmhouse bread.