St.Galler Bratwurst with onion sauce and rösti
Recipe of the region St.Gallen-Bodensee
Ingredients
1 tbsp frying butter
4 St.Galler bratwursts
4 medium-sized onions, sliced into rings
1 tbsp butter
1-2 tbsp flour
1 tbsp tomato purée
1.5 dl wine or broth
1.5 dl broth
Salt and pepper
1.2 kg predominantly firm-boiling potatoes
1–2 tbsp frying butter or frying cream
A little salt, freshly ground pepper
Method
Fry the sausages in a little frying butter over medium heat on both sides for about 8–10 minutes. Sauté the onions in butter. Dust with flour and mix well. Add tomato purée and roast for 1–2 minutes. Deglaze with wine or broth. Add the broth, reduce to the desired consistency, and season to taste. Serve with the sauce.
Preparation of Rösti
Boil or steam the potatoes with their skins on (ideally the day before), peel them while still warm, and grate the cooled potatoes using a Rösti grater. Lightly spread them into the hot frying butter. Fry until a golden crust forms, then continue frying on both sides over medium heat, turning occasionally, until golden brown. Season to taste. Total frying time is about 15 minutes.
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