Sausages boiled in seasoned stock - a typically Franconian speciality. The name "Blue sausages" is quite justified as the sausages turn a shade of blue when they are boiled.
Add 5 large, sliced onions, 1-2 bay leaves, 3 cloves, 2 carrots (quartered), several black peppercorns, a little sugar and a pinch of salt to a pan of stock made of 500ml wine vinegar, 500ml Franconian wine and 500ml water. Cover the pan and simmer for about 5 minutes. Then place 16 Bamberg grilling sausages in the hot, but not boiling stock and leave for at least 30 minutes. Decorate the sausages with onions and a little stock.
Serve with strong farmer's bread and Bamberg beer.