Nuremberg Rostbratwurst Braised in Red Wine

Sauté onion strips in canola oil. Add the garlic cloves, sauté briefly and extinguish with red wine. Spices in a spice grinder form, season the onions with it and season with salt. Add bay leaf spice and extinguish repeatedly with red wine.

In the meantime, in a second frying pan, roast the sausages in canola oil until golden brown on all sides. Add to the onion vegetables and cook until the wine has evaporated. Season with salt and serve with white bread.

Tip:

In a spice grinder or unused pepper mill, you can put together your special spice mixtures and then not have whole spice grains in your mouth.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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