Sausages in the Franconian style

Ingredients for 4 servings:

• 2 small carrots
• 3 m.-sized onion(s)
• 750 ml water
• 180 ml vinegar (white wine vinegar)
• 1 bay leaf
• 1 sprig(s) marjoram or 1 tsp shredded
• 12 peppercorns
• 2 juniper berries
• 1 pinch of salt
• 12 Bratwurst (Nuremberg Bratwurst), raw, fresh
• 1 bunch of chives

Instructions

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

Bratwurst in a vinegar and onion broth

Cut the carrots into thin slices. Chop one onion very coarsely, the second medium-sized, and the third very finely into strips. Heat the water and vinegar in a large pot. Add the bay leaf, marjoram, peppercorns, juniper berries, and the vegetables to the gently simmering liquid and simmer for about 20 minutes. Then add a little salt. When the liquid is almost boiling, remove the pot from the heat and add the sausages. The sausages should not boil, but rather simmer in the liquid. When the sausages feel firm and pulled together, they are done. Serve the sausages in a large bowl with plenty of liquid. Finely chop the chives and scatter them over the dish. Serve with fresh farmhouse bread. Tip: Marinate the sausages overnight in a little spirit vinegar and add a splash of Franconian white wine to the liquid, which makes an ideal table wine for this dish, for an even more acidic and hearty flavor.