Saure Zipfel, bratwursts poached in vinegar broth
Fresh bratwursts poach in a wine and vinegar broth with onions and root vegetables, served with rye bread.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 200 g carrots
- 150 g celeriac
- 500 g onions
- 100 g parsley root
- 600 g small raw fresh pork bratwursts
- 5 g dried juniper berries
- 250 ml drinking water
- 5 g mustard seeds
- 0.4 g dried bay leaf
- 2 g black peppercorns
- 4 g fine salt
- 10 g granulated sugar
- 250 ml wine vinegar with 5% acidity
- 500 ml dry white wine
- 200 g sliced rye bread
- 0.2 g whole cloves
Preparation
Peel the onions. Slice the onions into roughly 3 mm rings. Put water, vinegar and onions in a wide saucepan suited to the sausages. Bring to the boil, then cook gently, covered, for about 15 min to soften the onions.
500 g onions250 ml drinking water250 ml wine vinegar with 5% acidity- knife
- board
- wide saucepan
- lid
- spoon
Peel the carrots, the celeriac and the parsley root. While the onions cook, cut carrots, celeriac and parsley root into roughly 5 mm pieces or slices. Lightly crush the juniper berries. Enclose juniper, peppercorns, mustard seeds, bay and cloves in a cooking sachet. Add vegetables, sachet, wine, sugar and salt to the onions. Simmer covered for about 20 min until the roots are tender.
200 g carrots150 g celeriac100 g parsley root5 g dried juniper berries5 g mustard seeds0.4 g dried bay leaf2 g black peppercorns4 g fine salt10 g granulated sugar500 ml dry white wine0.2 g whole cloves- knife
- board
- mortar
- food-safe cooking sachet
- saucepan
- lid
- spoon
Lower the heat so the broth is very hot but no longer boiling. Lower in the raw bratwursts without pricking them. Cover and poach gently for about 20 min, avoiding a hard boil that could split the casings. Check the thickest sausage reaches 75 °C at the centre for 30 s. Continue gently if necessary. Remove the spice sachet. Serve sausages, vegetables and broth in shallow bowls with all the rye bread.
600 g small raw fresh pork bratwursts200 g sliced rye bread- saucepan
- lid
- tongs
- probe thermometer
- ladle
- shallow bowls
Allergens
- Celery
- Gluten
- Mustard
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration