Summary

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

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Instructions

1. 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.
2. When the brew is ready, put the sausages in and let sit on a low flame for 20 minutes.