Preperation approx. 30 min.
Amount ortions


For the broth:
  • 2l water
  • 1/4 l wine vinegar
  • 1 tablespoon salt
  • 10 peppercorns
  • 6 juniper berries
  • 5 whole cloves
  • 2 bay leaves
  • 6 onions
Rostbratwurst sausages:
  • 24 original Nuremberg Rostbratwurst sausages

Saure Zipfel (Nuremberg Rostbratwurst sausages in Wurzelsud with horseradish)

A culinary variation of the classic Saure Zipfel. Horseradish (Armoracia rusticana) belongs to the mustard (or cabbage) family. The root of the horseradish plant is used as a vegetable, spice and in herbal medicine. In Nuremberg it is also traditionally eaten with Nuremberg sausages and is used here as a refinement of the dish.


  1. To make the stock, put the water, vinegar, salt and spices into a pan and bring to the boil. 
  2. In the meantime, peel the onion, carrot, celery and parsley root and wash the leek. Cut the onions and the leek into slices and the carrots, parsley root and the celery into sticks.
  3. Add the vegetables to the stock and boil for 5 minutes. Then add the Nuremberg Rostbratwurst sausages and allow to simmer for a further 10 minutes.
  4. Sprinkle the Rostbratwurst sausages in the root vegetable stock with grated horseradish and serve with farmhouse bread.


Further recipes