John Myers
Ingredients for 4 servings:
- 24 small Nuremberg bratwursts, approx. 25 g each
- 1 liter meat broth
- 100 ml white vinegar (5% acidity)
- 6 juniper berries
- 3 bay leaves
- 30 g sugar
- 1 tsp black pepper from the mill
- 200 ml white wine, preferably Franconian Silvaner
- 4 m.-sized onion(s)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Blue Zipfel, a Franconian specialty
Bring the meat broth to a boil, add the vinegar, wine, and all the spices. Halve the onions, slice them thinly, and add them to the broth. Let it simmer for about 15 minutes. Now add the Nuremberg sausages and let them simmer in the gently simmering broth for 10 minutes. Place 6 sausages per serving in deep plates or small terrines and ladle some of the broth and onions over the sausages. Serve with freshly grated horseradish and fresh farmhouse bread.
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