AI-generated
Saure Zipfel – sausages in sour onion broth
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Source: https://recipheon.com/en/recipes/main-dishes/saure-zipfel-sausages-in-sour-onion-broth
About this recipe
Saure Zipfel are Franconian sausages gently poached in a sour broth with onions and spices. For this home version, use small raw Nuremberg Bratwurst, which poach gently with onions and carrots. Apple cider vinegar gives the broth its sour flavor, softened by the measured sugar. This version is made without wine and served hot with the vegetables and broth. Allow approximately 45 minutes for 4 servings and do not let the broth boil after adding the sausages, so the casings do not split.
Ingredients
Sausages and vegetables
600 g fresh raw Nuremberg pork Bratwurst, 24 sausages of 25 g each, 7–9 cm long and approximately 1.5–2 cm thick, in natural edible casings; not pre-cooked, unsmoked and uncured
400 g raw peeled onions, net weight
200 g raw peeled carrots, net weight
Sour broth
1 l water
125 ml apple cider vinegar with 5% acidity
15 g white sugar
6 g salt to have on hand: 4 g for cooking the broth and up to 2 g for final seasoning
Spices to remove
2 bay leaves
4 juniper berries, to crush lightly
2 cloves
8 whole black peppercorns
Steps
Cut the onions into thin half-rings and the carrots into thin half-moons. Lightly crush the juniper berries with the flat side of a knife. Put the bay leaves, juniper, cloves and whole peppercorns in a spice infuser or tie them in a piece of kitchen cheesecloth so they can be removed. Make sure the sausages are raw and not pre-cooked; leave them in the refrigerator until needed.
Pour the water and vinegar into a pot with a capacity of 3–4 l. Add the sugar, 4 g salt, onions, carrots and the prepared infuser or spice bundle. Bring to a boil, then reduce the heat and cook covered for 12–15 minutes, until the vegetables soften but do not fall apart. The broth should be distinctly sour, with a softening note of sugar.
Reduce the heat until the broth stops boiling. Carefully lower the sausages into the hot liquid with tongs, without piercing the casings. Arrange them in the broth in at most two layers and gently move the vegetables with a spoon so the sausages are submerged. Do not brown them beforehand. Heat slowly until the broth is strongly steaming again, but not boiling.
AI-generated Once the broth is strongly steaming again, poach the sausages for 10–12 minutes over low heat with the lid ajar. Keep the broth hot and steaming without boiling; if it starts to bubble, reduce the heat. This time applies to the specified small sausages approximately 1.5–2 cm thick. Do not pierce the casings, so the juices stay inside.
Remove the infuser or cheesecloth bundle and discard the used spices. Taste the broth and, if needed, add only the required amount of the remaining 2 g salt. Divide all the sausages, onions and carrots among 4 deep plates, with 6 sausages per serving. Divide all the remaining broth among them, including the released juices and fat; do not skim it. Serve immediately while hot.
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