Recette de cuisineHomemade recipes · Hainaut
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Main dishes

A specialty of the Franconia region, these blue-hued sausages are grilled and marinated in vinegar and vegetables.

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Recipe from Rainer Zenz, Peter Gröbner, NeuerNutzer2009 (Wikibooks), 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 methodjar
  • Estimated cost$14.71 $3.68 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.59
  • $0.16
  • $0.53
  • $0.14
  • $0.92
  • $0.17
  • $0.12
  • $0.00
  • $12.08

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

Directions

  1. Peel the onions and chop them into slices. ≈ 8 min
  2. Peel the carrot and cut it into rounds. If you like, add some chopped onions and celery, cut into small cubes or strips. ≈ 8 min
  3. Place all the ingredients (except the sausages) in a pot, bring to a boil, then reduce the heat and simmer for about 20 to 30 minutes, just before the liquid boils.
  4. Taste it. The mixture should be very salty and sour, with a slight sweet note. ≈ 2 min
  5. Pierce the sausages several times with a skewer or another tool. ≈ 3 min
  6. Cook the sausages over low heat for about 10 minutes, until they are cooked through.

The bill

Blue borders

  • 400 g of onion$0.59
  • 100 g of carrots$0.16
  • 50 g of leek (optional)$0.53
  • 50 g of celery (optional)$0.14
  • 250 ml of white wine (a wine from the Francon region, dry or similar)$0.92
  • 125 ml of white vinegar$0.17
  • 3 tablespoons of salt$0.12
  • 1 tablespoon of sugar$0.00
  • 8 “Bratwurst”-style sausages of normal size, or 20-24 “Nürnberger Rostbratwürstchen” sausages$12.08

Total$14.71

that's $3.68 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of onion
  • 100 g of carrots
  • 50 g of leek (optional)
  • 50 g of celery (optional)
  • 500 ml of water
  • 250 ml of white wine (a wine from the Francon region, dry or similar)
  • 125 ml of white vinegar
  • 3 tablespoons of salt
  • 1 tablespoon of sugar
  • 10 black peppercorns
  • 5 whole hot peppers
  • 5 sprigs of heather
  • 3 black peppercorns
  • 2 bay leaves
  • 8 “Bratwurst”-style sausages of normal size, or 20-24 “Nürnberger Rostbratwürstchen” sausages

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