Ingredients with Measurements:
- 1 pound of sausages (preferably Nürnberger Rostbratwurst)
- 4 slices of bacon, chopped
- 1 onion, sliced
- 1 cup of beef broth
- 1/2 cup of white wine vinegar
- 1/4 cup of sugar
- 1 teaspoon of mustard seeds
- 1 bay leaf
- 1/2 teaspoon of caraway seeds
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of shredded cheese (preferably Emmental or Gouda)
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the sliced onion to the bacon fat and cook until softened, about 5 minutes.
3. Add the sausages to the skillet and cook until browned on all sides, about 10 minutes.
4. In a separate bowl, whisk together the beef broth, white wine vinegar, sugar, mustard seeds, bay leaf, caraway seeds, salt, and black pepper.
5. Pour the broth mixture over the sausages and onions in the skillet. Bring to a simmer and cook for 15-20 minutes, or until the sausages are cooked through and the sauce has thickened.
6. Sprinkle the shredded cheese over the sausages and sauce. Cover the skillet and cook for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Serve the sausages and sauce hot, topped with the crispy bacon.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 31g
Carbohydrates: 14g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, but Nürnberger Rostbratwurst is traditional for this dish.
- You can use any type of cheese you prefer, but Emmental or Gouda are traditional for this dish.
Variations:
- You can add sliced bell peppers or mushrooms to the skillet with the onions for extra flavor and nutrition.
- You can use beer instead of beef broth for a more traditional German flavor.
- You can add a dollop of sour cream or crème fraîche to the sausages before serving for extra creaminess.
Tips and tricks:
- Make sure to brown the sausages well before adding the broth mixture to the skillet for maximum flavor.
- Use a good-quality bacon for the best flavor.
- Serve with crusty bread or boiled potatoes to soak up the delicious sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sausages and sauce in a large skillet or on a platter, garnished with fresh herbs like parsley or chives.
Garnishes:
Fresh herbs like parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
- Pair with a German beer or white wine for a traditional pairing.
Suggested side dishes:
- Crusty bread
- Boiled potatoes
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the sauce is too thin, simmer the sausages and sauce for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saure Zipfel is a traditional German dish from the Franconia region, made with sausages cooked in a sour and sweet vinegar sauce.
Flavor profiles:
Savory, tangy, sweet, smoky, cheesy
Serving suggestions:
Serve hot with a side of crusty bread or boiled potatoes.
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Region: German