Last night for dinner, Gropius and I had a Frankish delicacy: Blaue Zipfel. Unfortunately, Whole Foods let us down and didn't have the bratwurst that we wanted (in hindsight, I should've gone to Corti's for Nürnberger bratwurst), so the sausage had a smokier flavor that we wanted. But the saure was spot-on! It's basically thinly sliced parsley root, leeks, carrots, and onions cooked in a broth made of wine and apple cider vinegar (with a splash of chicken broth) and spiced with pepper corns and juniper berries. Towards the end, sausage is added and allowed to slowly simmer until it's cooked through. Delish!
We enjoyed it with a nice (relatively) local white wine blend from Brassfield that we've taken to calling, "Serenity, NOW!" in Seinfeldian fashion. It's got a nice zing from Gewurtztraminer and is a change of pace from the usual Alsatian riesings.
This website has a nice recipe/rezept for it under another name.
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