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Recipe: "Saure Zipfel"

Because we love our bratwurst in Nuremberg, there are many ways to prepare them. And I have never seen this style - sausages in a spicy broth - outside of Franconia.

[Translate to English:] Nürnberger Spezialität von Kai Behringer: Saure Zipfel

[Translate to English:] Nürnberger Saure Zipfel: Würste in einem pikanten Sud

Ingredients (serves 2): 

  • 2 medium large Spanish onions
  • 1 l water
  • 0,1 l Franconian white wine (Silvaner)
  • 1 pinch of salt
  • 1 teaspoon sugar
  • 5-6 juniper berries
  • 3 bay leaves
  • 5 cl white 5% vinegar
  • 12 raw Nuremberg bratwurst


Cut the onions in rings. Place 1 liter water in a pot with the Franconian Silvaner, salt, sugar, juniper berries, bay leaves, vinegar and onion rings. Bring to a boil. Simmer for 10 minutes until the onions are form to the bite. 

Place the 12 raw Nuremberg bratwurst in the broth and simmer for another 8-10 minutes. Serve in a pre-warmed soup plate. Guten Appetit! 

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