"Sour tips" mediterranean

MO`s "Sour Tip" or "Blue Tip" mediteran are a modification of an old Franconian dish. In the traditional variant of the “blue tip”, rough sausages in white wine stock with plenty of onions and root vegetables are slowly pulled out and served with bread in a soup plate. Here I present the Mediterranean variant in which Italian salsiccia and fresh Mediterranean herbs flatter the brew instead of the coarse bratwurst.

Ingredients for 2 people: 2 pairs of salsiccia, 4 small onions in half rings, a clove of garlic finely chopped, 1 carrot in slices, 1/2 red pepper in strips, 2 bay leaves, 3 juniper berries, 1/4 liter dry white wine, 2 tablespoons of white wine vinegar or white balsamic vinegar, 1/4 liter water, salt, pepper, fresh herbs such as rosemary and oregano as branches and 4 - 6 basil leaves to garnish.

Initially, the cleaned and sliced vegetables are steamed in a pan with olive oil for 5 minutes - no longer, because the onions and the vegetables should keep their bite. Then add the white wine, vinegar, bay leaves and juniper, followed by 1/4 liter of water. Now it is seasoned with salt and pepper and the 2 pairs of salsiccia are placed in the brew. Now the stove is set to the highest level. As soon as the brew boils, the stove is switched off, the herb branches are added and the lid is placed on the pot. The pot is set aside. Now the sausages in the brew are allowed to cook for 10-15 minutes. After the time, the herb branches are removed. It is time to serve - in beautiful large soup or pasta dishes with the basil leaves also a delight for the eye. In addition a nice freshly baked bread - a poem! Good Appetite!

Other delicious recipes for example: „Penne mit Steinpilzen“, „Spargelcremesuppe“, „Rote Beete Suppe“, „Geschmorter Ochsenschwanz“, „Gulasch mit Ofenknödel“, „Miesmuscheln“, „Saure Innereien“, „Wildschweinbraten“, „Wildschweinragout“ und viele mehr…