Die Blaue

[Peñen Tegtmeier]

Ofcourse being a German sausage comes with rules and the Nurnberger has some. They are stuffed into skinny casings and can weigh no more than 25 grams. Legend has it they were made this small in order to fit through the keyhole of the city gate so the sausages could be sold after the gates were shut and locked for the night. A more probably story is butchers could sell more of little sausages for greater profit than bigger ones. You can easily eat a dozen of these and not be filled up at all. Either way, the Nurnberger brat is a little guy.

I had a little bit of pork shoulder left over from some other sausage making so I cranked some out. Of all the Nurnberger recipes I came across, all had marjoram in common. Some had mace, a little nutmeg but all had marjoram. They are good! Very tasty and savory and you could easily eat a dozen of them and not feel stuffed. I need to add these to the rotation. Ok, back to blaue zipfel.

My earlier reservations about sausages cooked in onions and vinegar were unfounded. Eating blaue zipfel I could see that yes, this would be an excellent dish to have while sitting in a beerhall drinking good German beer. I can see now why the owner was so excited asking if I made this!

In a large pan or pot combine the onions, vinegar, wine, juniper berries, and bay leaves. Bring to a boil over medium-high heat. Reduce heat to simmer and cover. Cook for 10 minutes or until onions start to soften.

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