Blaue Zipfel - a Franconian gourmet highlight
The Romantic Road runs between Rothenburg o.d.T. and Dinkelsbühl through the Middle Franconian district of Ansbach. The region is known for its bratwurst specialties. The Nuremberg sausages are world-famous, but according to many gourmets, the Ansbach sausages are spicier and tastier. This is mainly due to the marjoram, an important component of the spice mixture.
The sausages in Rothenburg o.d.T., Schillingsfürst, Feuchtwangen or
Dinkelsbühl are made by many traditional butchers according to old house recipes. Sausages with sauerkraut are on the menu in many restaurants and inns in the region. Blue Zipfel are served less frequently as a real specialty. Soak them in vinegar water together with spices and onion slices until they have taken on a mildly sour taste. You can see how the preparation succeeds in the following video.
The preparation of the Blaue Zipfel
First cook the spice broth (cloves, bay leaf, 5 peppercorns, 2 juniper berries,
1 teaspoon of mustard seeds, salt, a pinch of sugar) bring to the boil briefly.
Add about 1/4 liter of white wine vinegar.
Cut 4 red onions (they give a nice colour), cut into rings, add to the broth and let stand for about 20 minutes.
Then leave the bratwurst, ideally the original Ansbacher, in the broth for about 20 minutes: the broth must not boil.
Serve with fresh bread and a glass of white wine. 😊
In addition to sausages, there are many other specialties on Franconian menus. Probably the most famous dish is the Schäufele with dumplings. This specialty is made from pork shoulder with rind. The meat has to stew in the oven for two to three hours until it has turned a crispy, golden brown colour. There are also dumplings, which usually consist of half raw and half cooked potatoes.
English 
German
Immer noch eines der Lieblingsgerichte in meiner Familie… und ein schnelles Mittagessen! Und… bei uns sagt man „saure Zipfel“ – aber das ist sicherlich von Region zu Region verschieden…
Ein typischer Klassiker aus Franken. Mit den Bratwürsten ist es wie mit dem Wein, kommt was Gutes rein, besticht der Geschmack. Kleiner Tipp: Die Würste im Sud anpicksen, dann bleibt das Fett im Topf zurück!
Wow, das war mir neu! Bislang habe ich nur Forellen und Karpfen im Essigsud gegessen, aber dieses Rezept macht richtig Appetit auf die „sauren“ Bratwürste!
Hallo Markus, man lernt nie aus…lass sie Dir schmecken und wähle die Würste sorgfältig aus. Hier gibt es tatsächlich enorme Unterschiede in Qualität und Geschmack. Guten Appetit wünscht Dir Gerda vom Romantische Straße Team!