Sour Tips
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 24 small Nuremberg grilled sausages, approx. 25 g each
- 1 liter meat broth
- 100 ml white vinegar (5% acid)
- 6 juniper berries
- 3 bay leaves
- 30 grams sugar
- 1 teaspoon black pepper from the mill
- 200 ml white wine, preferably Franconian Silvaner
- 4 medium onion (s)
Print Recipe
Pin Recipe Instructions
- Bring the meat stock to the boil, add vinegar, wine and all the spices. Halve the onions, cut into thin slices, add them and let everything simmer for about 15 minutes. Now add the Nuremberg sausages and let them steep for 10 minutes in the low-boiling stock.
- Place 6 sausages per serving in deep plates or small terrines and scoop some of the stock and onions over them.
- Freshly grated horseradish and fresh farmer`s bread go well with it.
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