Saure Zipfel (Bavarian Sour Pork)
Tender braised pork sausages in a tangy vinegar and broth sauce, served warm with mustard and bread. A classic Bavarian street food that's quick, comforting, and boldly sour.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 8 whole pork bratwurst or knockwurst sausages
- 1 medium, diced yellow onion
- 2 cups beef or chicken broth
- ½ cup white vinegar
- 1 teaspoon caraway seeds
- 1 whole bay leaf
- ¼ teaspoon each (adjust to taste) salt and pepper
- 1 tablespoon olive oil
Instructions
- 1
Cut each sausage in half crosswise where it naturally bends or at the midpoint, creating two shorter pieces about 3 inches long.
- 2
Heat the olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 3
Add the sausage pieces to the hot oil and cook without moving them until the bottoms turn deep golden brown, about 3 minutes, watching for the color to deepen like caramel.
- 4
Turn the sausages over with tongs and cook the other side until golden brown, about 2 more minutes, then remove them to a clean plate.
- 5
Add the diced onion to the same skillet and stir continuously over medium heat until the pieces turn soft and translucent, with edges just beginning to look golden, about 4 minutes.
- 6
Sprinkle the caraway seeds into the pan and stir for 30 seconds until the kitchen smells fragrant, releasing their aroma.
- 7
Pour in the broth and vinegar, then use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan, stirring until they dissolve.
- 8
Return the sausages to the skillet, add the bay leaf, and stir gently to submerge them in the liquid.
- 9
Bring the sauce to a gentle simmer over medium heat — you should see small bubbles rising slowly to the surface, not a rolling boil.
- 10
Simmer uncovered for 15 minutes, stirring gently every 3 to 4 minutes, until the sausages are heated through and the sauce tastes pleasantly sour and salty.
- 11
Remove and discard the bay leaf, then taste the sauce and stir in more salt and pepper if needed to balance the tanginess.
- 12
Ladle the sausages and sauce into shallow bowls or onto plates, ensuring each serving gets several pieces of sausage and plenty of the broth.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- sharp knife
- wooden spoon
- tongs
- shallow bowls or plates
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