Sausage ragout
Recipe of the region St.Gallen-Bodensee
Ingredients for the Sausage ragout
4 pcs. St. Gallen bratwursts, 130 g each
50 g chopped onions
50 g frying fat or rapeseed oil
250 g strained tomatoes from a can
1 small chilli finely chopped
10 g curry mild
10 g cornflour
5 g table salt
Preparation of the Sausage ragout
1. Cut the sausages into 10 equally sized pieces and briefly fry in a little fat. Put aside.
2. Fry the chopped onions in a bit of fat until they are translucent. Add the tomatoes and simmer.
3. Add the chopped chili pepper to taste and bind with the remaining ingredients.
4. Add the previously fried sausages and heat briefly.
Tip: Serve with a fresh bread roll or chips.
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