Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 125 ml vinegar
- 500 ml water
- 2 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 teaspoon juniper berries
- 2 tablespoon sugar
- 1 tablespoon salt
- 5 large onion (s)
- 8 Franconian sausages
Print Recipe
Pin Recipe Instructions
- Cut the onions into rings. Put all the ingredients in a pressure cooker except the sausages and cook for 20 minutes. If there is no pressure cooker, cook the stock until the onions are very soft and almost crumble.
- When the brew is ready, put the sausages in and let sit on a low flame for 20 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below