Marinated sausages (Вlaue-zipfel)

[One of the most popular types of sausages in Franconia, and in particular in Bamberg are the so-called. Blaue-zipfel or sometimes called Saure zipfel. Literally translated, it means "blue ends" or "sour ends". This strange name is due to the fact that these sausages are cooked in a marinade with the addition of a large amount of vinegar. The abundance of acid leads to the fact that the color of the sausage changes to whitish-bluish.]

Marinated sausages (Вlaue-zipfel)

Category: Meat dishes

Kitchen: german

Ingredients
water	1 liter
vinegar	1 glass 200 ml
vegetable oil	3 tbsp. spoons
bulb onions	3 pcs. large
soup vegetables of your choice carrots, celery, parsley root	optional
sugar	1 tbsp. the spoon
salt	1 teaspoon with top
pork sausages	4-8 pcs.
cloves, laurel, allspice, juniper berries	optional

Cooking method

• One of the most popular types of sausages in Franconia, and in particular in Bamberg are the so-called. Blaue-zipfel or sometimes called Saure zipfel. Literally translated, it means "blue ends" or "sour ends". This strange name is due to the fact that these sausages are cooked in a marinade with the addition of a large amount of vinegar. The abundance of acid leads to the fact that the color of the sausage changes to whitish-bluish.
• Prepare sausages: It is believed that sausages for this dish should be made from sub meat and pork meat 50:50, ground in a meat grinder with a large grill. Marjoram and thyme must be added to the minced meat. It is stuffed only in natural pork belly. I already had sausages ready. Thanks to our forum and the girls who are sausage enthusiasts, I now always have different types of homemade sausages in my freezer. It is very comfortable. When there is nothing meat in the house, I threw a couple of three in the pan and that's it.
• Cut the onions and carrots into rings. In addition to carrots, celery and parsley root are welcome. But this is optional.
• 
• Pour water into a saucepan and put chopped roots except for onions, laurel, cloves and pepper. Let it simmer for 5-10 minutes for the vegetables to give their aroma.
• 
• Pour vinegar into the vegetable broth, put onions, sugar, salt, add vegetable oil and let it boil.
• 
• Put sausages in the boiling marinade and cook over low heat for 15 minutes
• 
• Served all together. Sausages with onions and vegetables, filled with marinade. The color has really changed. Not so much blue, but bluish. )))))

The dish is designed for

for 4 persons

Time for preparing:

0.5 hour (excluding sausage cooking time)

Cooking program:

oven

Note

For a long time I wanted to cook this dish. It is unusual. When my husband learned the translation of the name, he made fun of me for a long time.
As for the taste ...... Well, he is special. In any case, I would not recommend it to people with a sick stomach and pancreas. Although the vinegar is partially evaporated, the acid is still strong. I wouldn't sip the sauce itself, although it is so beautiful transparent. The sausages are nice. With a slight sourness with a tangible bouquet of spices. I would call the most delicious onion. The acid kept it from boiling. It is neither fresh nor boiled, it retains a certain crispness.

Well, my husband was kidding, he was making fun of and counting ate both sausages (I made half a portion), I just tried.

[Elena]

Elena, it's like brawn with vinegar))) also very "Saure" we do not understand!

Well, in principle, normal. Marinated onions with carrots today my husband ate like a salad for breakfast so much. But of course you will have to pour out the marinade. Our stomachs can't handle it.