Quick recipesRegional specialties from Bavaria and FranconiaTypical German: Sausage

Blue pointed ends, sour bratwurst

A particular speciality of Franconian cuisine is the “Saure Bratwurst”, also known as “saure Zipfel”. The name refers to the method of preparation, as it is cooked in a white wine vinegar broth. This makes the sausage slightly bluish.


The blue tips are served with a hearty brown bread.

Blue corner of Nuremberg sausages

Recipe blue pointed ends

Nuremberg bratwursts prepared in a different way.
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Course: main dish, snack
Cuisine: Frankonia
Keyword: savoury
Difficulty: Beginner
Total Time: 20 minutes
Servings: 1

Ingredients & Shopping list

  • 1 l water
  • 1 cup vinegar or Franconian wine
  • 1 cup white wine
  • 3 onions (cut into rings)
  • 1 tbsp sugar
  • 2 bay leaves
  • 4 Nuremberg sausages
  • salt


  • Bring the water to the boil with the vinegar and white wine.
  • Add the onion rings, salt, sugar and bay leaves.
  • Place the sausages in the finished broth and let them simmer on low heat for about 15 minutes.

Tips & Hints

Arrange the sausages in a shallow dish with some broth and plenty of onion rings from it and serve. Served with sauerkraut and bread or pretzels.

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