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Franconian Blaue Zipfel | In Spiced Onion Broth
(0)
25 min
Quick
Knuspr-Küche
Fränkische Blaue Zipfel sind ein absoluter Traditionsklassiker: Knackige Rostbratwürste, sanft im aromatisch-sauren Sud aus Zwiebeln, Weißwein, Essig und feinen Gewürzen pochiert.
Ingredients
Preparation method
Peel the onions and cut them into thin rings. Peel the carrot and slice it thinly.
In a wide pot, bring 500 ml of water to a boil with the white wine vinegar and white wine. Add the onion rings, carrot slices, bay leaves, juniper berries, allspice berries, black peppercorns, sugar, and table salt. Simmer the broth gently over medium heat for about 10 to 15 minutes until the onions are translucent and tender-crisp.
Reduce the heat so that the broth is only simmering gently and no longer boiling vigorously (approx. 80 °C). Carefully slide the fresh Rostbratwurst sausages into the broth.
Chef's tip
The onion-vinegar broth tastes best when it has a harmonious balance between hearty acidity and delicate sweetness. If necessary, adjust with an extra pinch of sugar or salt.
In classic Franconian style, serve with crusty wood-fired bread, fresh lye pretzels, and a strong medium-hot mustard or horseradish.
110 min
Masterpiece
