Ingredients for 4 servings:
8 thin sausages
4 onions
125 ml white wine vinegar
1 tablespoon oil
some salt and a pinch of sugar
2 cloves and bay leaves
4 juniper berries
1 teaspoon peppercorns
Preparation instructions:
Bring 1 litre of water to the boil with the vinegar and oil, peppercorns, juniper berries, bay leaves, cloves, salt and sugar. Add the thinly sliced onions and cook for about 5 minutes until the onions are soft. Add the sausages, but do not let them boil, otherwise they will burst. The finished sausages are full and bluish (after about 15-15 minutes). Serve in a plate with the stock and onion rings.
Serve with pretzels or rye rolls.
Recipe Bratwurst with cabbage
Ingredients for 4 servings:
8 pork sausages
800 g sauerkraut
200 ml meat broth
1 onion
1 tablespoon lard
1 bay leaf
1 teaspoon juniper berries
2 cloves
2 peppercorns
Preparation instructions:
Fry the chopped onion in the lard until translucent. Add the chopped sauerkraut and fry everything vigorously for about 3 minutes. Add the stock and the spices. Let the cabbage simmer gently for about 1 hour. Fry the sausages in a pan for 15 minutes, turning them frequently, until they are nicely brown. Serve the sausages with the sauerkraut.
Notes:
Rye bread can be served as an additional side dish.
If you want something quick, take a can of ready-made sauerkraut that only needs to be cooked briefly.
The fast food version that can be found at every festival in Bavaria:
2 sausages in a roll with a little mustard.