Saure Zipfel

Blaue Zipfel (also Saure Zipfel or Sour pork sausage) are a specialty of the Franconian and Upper Palatinate cuisine cooked in vinegar bratwurst.

To prepare first a decoction of onions, vinegar, white wine, salt, sugar and optional sauerbraten spice ( bay leaves, peppercorns, cloves and juniper berries) and / or greens cooked. The raw sausages (usually Franconian Nuremberg Bratwurst or bratwurst ) is allowed to simmer in this decoction over low heat. The sausages run slightly bluish, which is eponymous for the specialty. You will be served with something Sud, the onions from the South and bread, rolls or pretzels.