Sometimes they are called Saure Zipfel or Sour Tail Ends.
They have nothing to do with a little part of a Smurf.
I will post over the next weekends some very traditional recipes from different German regions.
My Dad bought the cookbook from Hannelore Kohl, wife of former German chancellor Helmut Kohl many years ago. She signed the book herself. Chancellor Kohl wrote the intro to each chapter about the specialties of a part of Germany, then his wife started with the collected recipes. The money from these cookbooks went to a charity for people with brain damages.
Dad wanted to cook several of these recipes together with me, so I could post them and show people how very different food is in this country. He was looking forward to do it. He loved to cook.
But he died suddenly yesterday.
I promised to him to cook and post recipes from this book.
Blaue Zipfel are a very tasty and easy dish to make. But you will need very good quality sausages. They need to have herbs like Majoram inside like the ones from Nuernberg, they are very famous.
It is not a recipe you will find outside that region in a restaurant.
1,8 l water
350 ml white dry wine
250 ml white wine vinegar or apple cider vinegar
2 large onions cut into half rings
100 g small pieces of carrots, celery and leek
2 bay leaves
8 mustard seeds
10 juniper berries
1/2 tsp salt
1/2 tsp sugar
20 small Nuernberger sausages or others
|Sausages poaching in sour liquid|
Heat up the water and the vinegar and bring to a boil, add the onion half rings and spices and start to cook them. Add the veggie cubes and the white wine and at low heat simmer for 15 minutes.
Put the sausages in and with poaching temperature - not boiling - cook the sausages until firm. That will take a couple of minutes.
Serve with bread or pretzel and butter and some of the veggies on the side.