Boil the water with the vinegar. Remove the peel from the onion, cut into rings and add to the boiling water, soften. Rinse the beetroot, celery and parsley root, cut into small pieces and add to the onion broth with the wine and spices. Simmer gently for 20 minutes. Remove the saucepan from the heat, add the sausages, cover and simmer for 10 to 15 minutes. Serve the sausages with the broth. Serve with dark bread.
Tip: Stock up on high-quality spices – it pays off!
Related Recipes:
Celery and Potato Mash with SausageFor the celery-potato mash, peel potatoes and celery and cut into coarse pieces. Wash the potatoes and celery...
Sausage in Pita Bread CoatFor the sausages wrapped in pita bread, first knead all ingredients for the pita bread and roll out thinly on...
Ötztal Red Beet SaladPoach the sweetbreads (cook in water just below boiling point), drain and allow to cool. Cut into slices about...
Trout in Broth with Chive PotatoesFor the trout in kraut broth with chive potatoes, first wash trout well and pat dry. To make the trout curl...
Veal Liver Soup – Gau Lau Tap WoaA bean recipe for every taste: Rinse and dry the liver and cut into bite-sized pieces. Rinse the soybean...
Poached Goose Breast with Lukewarm Beet SaladFor the Poached Goose Breast with Lukewarm Beetroot Salad, first briefly sear the goose breast on the skin...
Briquette of the Sour Monkfish with Two Kinds of the Cooked OxPreheat oven to 120 degrees. Monkfish briquettes Cut the root vegetables into cubes. Make a very strong...
Dumplings with Egg and SausageFor dumplings with egg and sausage, cut the bread dumplings into bite-sized pieces. Melt some butter in a pan...
Herb HerringsClean salt herrings, rinse and soak for eight to ten hours, renewing water twice. Make a broth with vinegar...
Chanterelle Aspic with Core OilFor the chanterelle mushrooms with core oil, melt the butter and olive oil in a pan and carefully sauté the...