Entree: Germany – Franconia – Blaue Zipfel (Mild pork bratwursts gently poached in a tangy onion, white wine and vinegar broth until lightly bluish and flavorful)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Total 20 min

Ingredients

- 6 pork bratwursts, approx. 4 oz (115 g) each
- 1 1/2 cups (360 ml) dry white wine (Riesling preferred)
- 1/2 cup (120 ml) white wine vinegar
- 1 1/2 cups (360 ml) water
- 2 medium onions, halved and sliced into rings
- 8 whole black peppercorns
- 2 bay leaves
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) coarse salt, or to taste
- 1 tbsp (15 g) unsalted butter (optional, for a glossy finish)
- 3 tbsp (45 g) German-style sweet or coarse mustard, for serving
- Fresh parsley, chopped, for garnish

Instructions

1. Prepare the braising liquid: in a wide, shallow pot large enough for the sausages, combine white wine, white wine vinegar, water, sliced onion, peppercorns, bay leaves, sugar, and salt. Bring the mixture to a gentle simmer over medium heat.
2. Poach the sausages: add the bratwursts to the simmering liquid, reduce heat to low so the liquid is barely simmering, and poach gently for 12–18 minutes until sausages are cooked through and have taken on a pale tint. Do not boil vigorously or the casings may burst.
3. Finish and serve: remove the sausages with a slotted spoon to a warm platter. If desired, stir the butter into the hot cooking liquid to add gloss and adjust seasoning. Pour a little of the warm broth and onions over the sausages, garnish with chopped parsley, and serve immediately with mustard and hearty rye bread.