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Franconian sausages with onion rings, bay leaves and chopped parsley in a tangy vinegar broth.

Saure Zipfel – Franconian Sausages in Vinegar Broth

This Franconian dish features Nuremberg bratwurst sausages gently simmered in a tangy vinegar broth with onions, bay leaves, juniper berries and mustard seeds.

CNutri-Score
Nutrition per serving
1.8 mgIron
Not availableFibre
185.9 kcalEnergy
13.5 gProtein
4.9 gCarbohydrates
10.3 gFat
All nutrition per serving
Energy
185.9 kcal
Protein
13.5 g
Carbohydrates
4.9 g
Fat
10.3 g
Fibre
Not available
Salt
3.7 g
Iron
1.8 mg
Calcium
45.8 mg
Vitamin C
Not available
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Peel the onions, slice into rings and place in a large saucepan with the bay leaves, juniper berries and mustard seeds. Pour in the meat stock and white wine vinegar and bring to the boil.

  2. 02

    Once the liquid is boiling, add the bratwurst sausages, reduce the heat and simmer gently for 20 minutes.

  3. 03

    Season the broth with salt and black pepper to taste.

  4. 04

    Serve sprinkled with chopped parsley. Accompany with bread or a pretzel, if desired.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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