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Blue-tinged edges, sausages poached in wine and vinegar

Blaue Zipfel, sausages poached in wine and vinegar

Main dishes

A specialty of Franconia: bratwurst simmered in a sour broth made with white wine, vinegar, onions, and spices, which gives them a distinctive blue color.

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Recipe from Rainer Zenz, Peter Gröbner, NeuerNutzer2009, adapted by Recette de cuisine · · updated on

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“Blaue Zipfel” are a regional specialty from Franconia, made from grilled sausages marinated in vinegar.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Total45 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodpackaging
  • Estimated cost$21.53 $5.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

4 people
  • $1.24
  • $0.39
  • $1.60
  • $0.08
  • $1.83
  • $0.17
  • $0.12
  • $0.01
  • $16.09

Prices from US supermarkets for 5 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Peel the onions and slice them thinly. ≈ 8 min
  2. Chop the carrots, and if you wish, the leek and celery, into rounds, small dice, or strips. ≈ 8 min
  3. Place all the ingredients in a saucepan, except for the sausages, and bring to a boil. Then, reduce the heat and simmer for 20 to 30 minutes.
  4. Taste: the broth should be well-seasoned with salt and acidity, with a subtle sweet note.
  5. Pierce the sausages several times with a toothpick. ≈ 3 min
  6. Poach them for about 10 minutes in the broth, just until they are cooked through. Serve them with the onions and a little broth, along with some bread.

The bill

Blaue Zipfel, sausages poached in wine and vinegar

  • 4 to 8 onions$1.24
  • 1 carrot$0.39
  • 1 leek (optional)$1.60
  • 1 stalk of celery (optional)$0.08
  • 500 ml of dry white wine (from Franconia or a similar region)$1.83
  • 125 ml of white wine vinegar$0.17
  • 3 tablespoons of salt$0.12
  • 1 to 2 teaspoons of sugar$0.01
  • 8 German sausages or 20-24 small Nuremberg sausages$16.09

Total$21.53

that's $5.38 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 to 8 onions
  • 1 carrot
  • 1 leek (optional)
  • 1 stalk of celery (optional)
  • 500 ml of water
  • 500 ml of dry white wine (from Franconia or a similar region)
  • 125 ml of white wine vinegar
  • 3 tablespoons of salt
  • 1 to 2 teaspoons of sugar
  • 10 black peppercorns
  • 5 Jamaican hot peppers
  • 5 juniper berries
  • 3 cloves of allspice
  • 2 bay leaves
  • 8 German sausages or 20-24 small Nuremberg sausages

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