Peel carrots and onions and cut both into thin slices or fine strips.
Heat water with vinegar.
Add marjoram, peppercorns, bay leaf spice, juniper berries and the chopped vegetables to the liquid, season with salt and simmer gently for 15 minutes at a low temperature.
Place the sausages in the broth, cover the saucepan with a lid and remove from the heat.
Leave the pork sausages in the cooking broth for 15 minutes. The sausages are done when they are firm to the touch.
Sprinkle with finely chopped chives and serve with pastries.
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