John Myers
Meat: Sour Tips
The perfect meat: sour tips recipe with a picture and simple step-by-step instructions.
- 12 piece Nuremberg sausages from the butcher I trust
- 500 ml Water
- 200 ml White wine vinegar
- 2 piece Fresh and big onions
- 1 piece Carrot
- 1 piece Fresh celery
- 1 piece Leek
- 3 piece Bay leaves
- 6 piece Juniper berries
- 1 teaspoon Yellow mustard seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 1 tablespoon Sugar
- Peel the onion and cut into half rings. Expect at least one large onion per person.
- Clean or peel the carrot, celery and leek and cut into small pieces. Fill these in a linen bag, tea infuser or tea bag.
- Mix the water with vinegar and add bay leaves, mustard and peppercorns. Sprinkle in the salt and sugar and bring the stock to the boil together with the vegetable bag.
- Add the onion rings and cook them until soft.
- Turn the stove down and put the sausages in and let it stand for about 15-20 minutes. The cooking time is of course longer for the large, coarse or Thuringian sausages.
- Remove the vegetable sack and the spices as far as possible and serve the sausages with sufficient onions and stock on preheated plates.
- There is also fresh farmer’s bread, which you then dip into the brew.
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