Preparation
- Bring the stock to the boil and stir in the white wine, vinegar, sugar, bay leaves, juniper berries, pepper and mustard seeds.
- Add the sliced onions and simmer the stock for about 15 minutes, until the onions are soft. Season with salt if needed.
- Turn the heat to its lowest setting, add the raw sausages and let them steep for 10 minutes in the barely simmering stock. The stock must not bubble, or the sausages will split.
- Divide six sausages per portion between deep plates and ladle over plenty of the stock with the onions. Serve with farmhouse bread for dunking and freshly grated horseradish.
Drink with it
White wine · excellent match
Dry Silvaner from Franken (Franconia), ideally in a Bocksbeutel
The Silvaner brings enough acidity for the vinegar stock, and its herbal, earthy character bridges to the bay and juniper; there is Franconian wine in the stock anyway.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Franconian Kellerbier or Landbier, pale
The everyday pairing for bratwurst in a Franconian inn: the soft malt body absorbs the vinegar's acidity, while the fine hop bitterness and carbonation carry off the fat of the sausage.
Pils or Helles: What's the Difference?Dark beer · good match
Bamberg Rauchbier Märzen (smoked amber lager)
The beechwood smoke settles on the merely poached sausages like a grilled crust, and the malty body stands up to the sour stock.
Which beer goes with food? More than just pils with barbecue