Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve with farmer`s bread and beer.
5. The dish is also very suitable for many people and is wonderful to pre-cook. (Then cut the onion rings with the bread cutter).
6. 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.
7. Personally, it tastes almost even better on the 2nd and 3rd days, when the sausages are done.