Ingredients with Measurements:
- 1 lb. of sausages (preferably Nürnberger Rostbratwurst)
- 2 medium-sized onions, sliced
- 2 medium-sized apples, peeled and sliced
- 1 cup of white wine vinegar
- 1 cup of water
- 1/4 cup of sugar
- 1 tsp. of salt
- 1 tsp. of black peppercorns
- 2 bay leaves
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the white wine vinegar, water, sugar, salt, black peppercorns, and bay leaves. Bring the mixture to a boil over high heat.
2. Add the sliced onions and apples to the pot and reduce the heat to medium-low. Simmer for about 10 minutes or until the onions and apples are tender.
3. Add the sausages to the pot and simmer for another 10 minutes or until the sausages are cooked through.
4. Remove the sausages, onions, and apples from the pot and place them on a serving platter.
5. Increase the heat to high and boil the remaining liquid in the pot until it has reduced to a thick sauce, about 5-7 minutes.
6. Pour the sauce over the sausages, onions, and apples on the serving platter.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-low heat for simmering the onions, apples, and sausages
- High heat for boiling the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Any type of sausage can be used instead of Nürnberger Rostbratwurst.
- Red wine vinegar can be used instead of white wine vinegar.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced bell peppers or mushrooms to the pot for extra flavor and texture.
- Use apple cider vinegar instead of white wine vinegar for a sweeter taste.
- Add a pinch of cayenne pepper or paprika for a spicier version.
Tips and tricks:
- Make sure to simmer the onions and apples until they are tender before adding the sausages to the pot.
- Use a slotted spoon to remove the sausages, onions, and apples from the pot to prevent them from falling apart.
- Serve with crusty bread or boiled potatoes.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with the sausages, onions, and apples arranged in a circular pattern.
- Garnish with fresh parsley or chives.
Garnishes:
- Fresh parsley or chives
Pairings:
- Crusty bread or boiled potatoes
- Sauerkraut or coleslaw
Suggested side dishes:
- German potato salad
- Roasted Brussels sprouts
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, boil it for a few more minutes until it has reduced to a thicker consistency.
- If the sausages are not cooked through, simmer them for a few more minutes until they are fully cooked.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Saure Zipfel is a traditional German dish that originated in Franconia, a region in northern Bavaria. It is typically made with Nürnberger Rostbratwurst, a small and thin sausage that is popular in the region.
Flavor profiles:
- Tangy, sweet, and savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German