Saure Zipfel with Bavarian Potato Salad

Ingredients

• 8 Nürnberger or Frankfurter sausages 8 Nürnberger or Frankfurter sausages
• 2 onions, sliced 2 onions, sliced
• 2 cups (480ml) white vinegar 2 cups (480ml) white vinegar
• 2 cups (480ml) water 2 cups (480ml) water
• 2 bay leaves 2 bay leaves
• 1 teaspoon whole peppercorns 1 teaspoon whole peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• For the Bavarian Potato Salad: For the Bavarian Potato Salad:
• 2 pounds (900g) potatoes, boiled and diced 2 pounds (900g) potatoes, boiled and diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/2 cup (120ml) mayonnaise 1/2 cup (120ml) mayonnaise
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the sliced onions, white vinegar, water, bay leaves, peppercorns, mustard seeds, sugar, and salt. Bring the mixture to a boil.
2. 2.
   Add the sausages to the pot and reduce the heat to a simmer. Cook the sausages for about 15-20 minutes, or until they are cooked through and tender.
3. 3.
   While the sausages are cooking, prepare the Bavarian potato salad. In a mixing bowl, combine the diced potatoes, chopped onion, mayonnaise, white vinegar, Dijon mustard, and fresh parsley. Season with salt and pepper, and mix well until all the ingredients are evenly coated.
4. 4.
   Once the sausages are cooked, remove them from the pot and set aside. Strain the cooking liquid, discarding the onions and spices.
5. 5.
   Serve the sausages hot with a generous portion of Bavarian potato salad on the side. Enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender but still hold their shape. Overcooked potatoes can become mushy and affect the texture of the potato salad.
• Nürnberger or Frankfurter sausages — If you can't find these specific sausages, you can substitute with any small-sized sausages that have a mild flavor. Adjust the cooking time accordingly.

Tips & Tricks

• For extra flavor, you can add a splash of beer to the cooking liquid for the sausages.
• If you prefer a tangier potato salad, you can increase the amount of vinegar in the dressing.
• Serve the sausages with a dollop of spicy mustard for an added kick.
• Leftover sausages can be enjoyed cold the next day, making them a great option for packed lunches or picnics.
• To make the dish more visually appealing, garnish the potato salad with additional fresh herbs, such as chives or dill.

Serving advice

Serve the Saure Zipfel hot, with the tangy sausages arranged on a platter and the Bavarian potato salad in a separate bowl. Encourage guests to take a sausage and generously scoop some potato salad onto their plates. This dish pairs well with freshly baked pretzels and a crisp green salad.

Presentation advice

For an authentic Bavarian presentation, serve the sausages on a wooden platter or a traditional Bavarian blue and white patterned plate. Garnish the potato salad with a sprinkle of fresh parsley and serve it in a white ceramic bowl. The contrasting colors and textures will make the dish visually appealing.