Ingredients for the St.Gallen bratwurst
- 1 tbsp cooking butter
- 4 St.Gallen sausages
- 4 medium-sized onions, in rings
- 1 tbsp butter
- 1-2 tbsp flour
- 1 tbsp tomato puree
- 1.5 dl wine or bouillon
- 1.5 dl stock
- Salt and pepper
Ingredients for the rösti
- 1.2 kg mainly waxy potatoes
- 1-2 tbsp frying butter or frying cream
- a little salt, pepper from the mill
Preparation of St.Gallen bratwurst with onion sauce
Fry the sausages in a little clarified butter over a medium heat for about 8-10 minutes on both sides. Sauté the onions in butter. Dust with flour and mix well. Add the tomato puree and fry for 1-2 minutes. Deglaze with wine or stock. Pour in the stock, reduce to the desired consistency and season to taste. Serve with sauce.
Preparation of rösti
Boil or steam the potatoes in their skins (ideally the day before), peel while still warm, grate the cooled potatoes on a rösti grater and sprinkle loosely into the hot clarified butter. Fry until a golden crust forms and then fry on both sides over a medium heat, turning several times, until golden brown, season. Total frying time about 15 minutes.
