Sour Sausages in Wine Stock
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 10 Franconian sausages
- 8 medium onion (s), sliced
- 1 clove (s) garlic, finely diced
- 1 carrot (s), sliced
- 1 piece (s) celery, finely diced
- 1 liter wine, medium dry
- 1 teaspoon mustard seeds
- 1 teaspoon coriander, whole
- 8 grains allspice
- 8 juniper berries
- 10 peppercorns
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1 tablespoon mustard, hotter
- Salt, to taste
- Sugar, to taste
Print Recipe
Pin Recipe Instructions
- Bring the wine with the onions to a boil. The liquid should cover the onions in the pot well. Add the carrot, celery and garlic. Then add all the spices. You can also put the spices in a linen cooking bag or something similar and remove them later.
- Now season with salt, sugar and mustard. I like it sweet and sour and strong. But everyone can do that according to their own taste.
- Let the whole thing simmer for about half an hour. Then add the sausages and let them steep for another 20 minutes. Switch off the plate.
- Serve with farmer`s bread and beer.
- The dish is also very suitable for many people and is wonderful to pre-cook. (Then cut the onion rings with the bread cutter).
- I calculate 2-3 Franconian sausages per person and use a medium-sized onion for each sausage. The onions are eaten with the sausages like vegetables, so you need a few.
- Personally, it tastes almost even better on the 2nd and 3rd days, when the sausages are done.
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