Saure zipfel is a traditional winter dish hailing from Franconia, consisting of bratwurst sausages that are simmered in a vinegar-based broth alongside onions, carrots, sugar, salt, and spices such as juniper berries, pepper, mustard seeds, and bay leaves.

The broth is typically enhanced with a splash of white wine, and once ready, it is typically enjoyed piping hot, accompanied by slices of brown bread or a fresh pretzel bun for dipping on the side. When translated, the name of this dish means sour ends, which refers to the sharp flavor imparted to the sausages by the tangy broth.

Saure zipfel is also often referred to as blaue zipfel (blue ends) due to the slightly bluish hue the sausages get once they’ve been cooked.