Bratwurst on Onion Vegetables

Sprinkle onions with salt. Leave to juice in a sieve for 30 minutes.

Then dry, sauté in a little butter until translucent.

Deglaze with wine, add bay leaf and juniper. Simmer half covered on low heat until the onions are soft.

Prick the sausages a few times with a needle. Slowly fry next to the onion mixture, turning.

Sprinkle with chives and serve.

Preparation Tip:

It goes well with mashed potatoes, for example.

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