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Wine with food: Blaue Zipfel with onion rings in vinegar, served in a Franconian beer garden with Müller-Thurgau and pretzels

Blaue Zipfel (sausages in vinegar broth)

Franconian sausages, slowly cooked in a spicy vinegar and white wine broth with onions, bay leaf, juniper and spices - that's Blaue Zipfel. This traditional dish is aromatic, hearty and surprisingly tasty at the same time. An ideal snack or main course for lovers of Franconian cuisine.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main course
Cuisine Franconian
Servings 2 Servings
Calories 600 kcal

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

Nutritional values per portion

Calories: 600kcalCarbohydrates: 18gProtein: 28gFat: 42g
Keyword Blue tips, Franconia, Franconian cuisine, Roast sausages, Vinegar broth
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