Saure Zipfel (sour ends)

The famous Christmas Market is in my hometown nuremberg once again. And who was there ever knows for sure that you have spent visiting no real Christmas market without glogg, roasted almonds and a roll with grilled Nuremberger sausages. But you can also cook another traditional Franconian court with these delicious sausages. Saure Zipfel, witch would be “sour ends” if you would translate it. That’s a funny name for in vinegar boiled onions and sausages. By this preparation they will receive a very special flavor, far away from the typical barbeque. Instead of simple Wegglas ( buns , for no franconians ) fits a nice, spicy brown bread for dipping perfectly. Enjoy the meal.

Saure-Zipfel-Sour-Ends-Recipe

Slice the onions, cube the carrot and fry them translucent with some oil. Add the juniper berries, pepper seeds, mustard seeds and bay leaves and continue frying for a minute. Deglaze it with the vine and let it simmer for about two minutes.  Then add the water, vinegar, salt and sugar and continue to simmer it for several 10 minutes. Take the pan of the heat, add the sausage and leave them to draw with the lid closed for about 20 minutes. Serve it with some bread.

Saure-Zipfel-Sour-Ends-01

 

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Saure Zipfel (sour ends)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 10 Nuremberger sausages (small sausages)
  • 3 cups water
  • 0,5 cup white vine
  • 0,5 cup vinegar
  • 1 carrot
  • 5 small onions
  • 1 tsp sugar
  • 2 tsp salt
  • 1 tsp mustard seeds
  • 5 juniper berries
  • 2 bay leaves
  • 10 pepper seeds

Instructions

  1. Slice the onions, cube the carrot and fry them translucent with some oil.

  2. Add the juniper berries, pepper seefs, mustard seeds and bay leaves and continue frying for a minute.

  3. Deglaze it with the vine and let it simmer for about two minutes.

  4. Then add the water, vinegar, salt and sugar and continue to simmer it for several 10 minutes.

  5. Take the pan of the heat, add the sausage and leave them to draw with the lid closed for about 20 minutes. Serve it with some bread.

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