“Saure Zipfel” (Nuremberg Bratwursts in a tangy onion-vinegar broth)

“Saure Zipfel,” also known as “Blaue Zipfel,” are a typical dish for warm summer evenings or mild autumn days. The name “Blaue Zipfel” refers to the old Franconian custom of cooking sweet-and-sour dishes, as this turns the sausage casings slightly blue (“blau”). There’s nothing outmoded about this recipe, however: tender with a hearty, fresh flavor – and a lower calorie count than for grilled sausages.
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PREPARATION

1. For the broth, place the water, vinegar, salt, and spices into a saucepan and bring to the boil.
2. Peel and slice the onions into rings, add to the broth and cook for 10 minutes.
3. Add the rostbratwursts and leave to steep for another 10 minutes.
4. Serve these “Saure Zipfel” with a little broth and onions, and fresh farmhouse bread. Bon appetit!