What is a type of German sausage made from veal, beef, or pork and cooked in vinegar?
Saure Zipfel Saure Zipfel (lit.: sour ends) or "Blaue Zipfel" (lit.: blue ends) is a typical dish of the cuisine of Franconia and Upper Palatinate that consists of Bratwurst cooked in vinegar.
Escabeche Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish ("escabeche" of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and usually colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate. It is a common conservation technique, requiring a pH of 4 or lower to effectively stop the putrefaction of the product.