Franconian classic with spice and character
Wine and food from Franconia are among the most honest combinations that German cuisine has to offer. Blaue Zipfel in particular – Franconian sausages gently cooked in a spicy vinegar broth – bring an exciting aroma to the plate that calls for an equally expressive wine. The balance between mild acidity, onions, bay leaf, juniper and the tender meat requires sensitivity in the choice of beverage. This dish is typical of taverns along the Main and is particularly popular in the fall. But it is also a delicious snack with depth out of season. It’s all about the broth – and the right wine.
Ideal wine accompaniment: Franconian Müller-Thurgau QbA (Franconia, Germany)
A feinherber Müller-Thurgau QbA from Franconia, preferably from shell limestone vineyards, offers a stylish accompaniment to the Blaue Zipfeln. Its subtle fruitiness, mild acidity and slightly herbaceous notes go perfectly with the vinegar, white wine and spices. The fresh aroma of green apple, pear and a hint of nutmeg picks up on the typical flavors of the dish without overpowering them. The residual sweetness of the wine elegantly buffers the acidity of the vinegar without taking away its freshness. At the same time, the Müller-Thurgau remains lean enough not to fight against the spiciness. A typical regional pairing with plenty of harmony.
Further wine recommendations for this dish
Vouvray AOC (Loire, France)
A semi-dry Chenin Blanc from the Loire brings honey, quince and a fine minerality into play. This aroma complements the sweet and sour note of the vinegar brew with exciting contrasts. The creamy mouthfeel of the Vouvray provides balance and elegantly rounds off the onion aromas.
Pfalz Pinot Blanc QbA (Pfalz, Germany)
This Pinot Blanc scores with its clear fruit, moderate acidity and fine creaminess. Its notes of apple, melon and blossom honey harmonize perfectly with the mild spicy notes of the brew. The wine always remains accessible and provides a balanced pairing.
Rheinhessen Silvaner QbA (Rheinhessen, Germany)
With its more neutral aroma profile and animating freshness, a Silvaner from Rheinhessen goes very well with this dish. It emphasizes the herbal spice and has an invigorating effect on the vinegar broth. Especially good in combination with hearty bread.
Grüner Veltliner Kamptal DAC (Kamptal, Austria)
The peppery note of Grüner Veltliner complements the subtle spicy notes in the brew. Its fresh acidity and crisp fruit ensure liveliness in the glass. A wine with structure that clearly accompanies the dish without dominating it.
Albariño DO Rías Baixas (Galicia, Spain) Albariño brings salty freshness, white flowers and citrus aromas. Its maritime character lends lightness to the dish. The juicy fruit and stable acidity work particularly harmoniously with vinegar, bay leaf and juniper.
The recipe:
Blaue Zipfel (sausages in vinegar broth)
Cooking utensils
- 1 Pot
- 1 Cutting board & knife
- 1 Soup ladle
Ingredients
For the brew:
- 500 ml White wine dry
- 250 ml White wine vinegar
- 300 ml Water
- 2 medium-sized onions cut into rings
- 2 Bay leaves
- 1 teaspoon black peppercorns
- 4 Juniper berries
- 1 tsp sugar
- ½ teaspoon salt
For the sausages:
- 4 raw Franconian sausages
Preparation
Preparation: Prepare the stock:
- Heat the white wine, vinegar and water in a pan.
- Add the onion rings, bay leaf, peppercorns, juniper, sugar and salt.
- Bring everything to the boil and simmer over a low heat for approx. 10 minutes.
Cook the sausages:
- Carefully place the sausages in the stock.
- Reduce the heat and leave to infuse for approx. 20 minutes, do not boil.
Dressing:
- Serve the sausages with the stock and onions in deep plates.
Recommended sides:
- Farmer’s bread
- Pretzels
- Franconian potato salad
