Classic St. Galler Bratwurst with Bürli
Recipes with St. Galler Bratwurst
The local rule is no browning. A St. Galler Bratwurst cooks in a heavy dry pan over medium heat until just cooked through — pale, skin intact, no grill marks. With a Bürli. No mustard.
Prep Time
2 min
Cook Time
12 min
Servings
2
Difficulty
Easy
Ingredients
- 2 St. Galler Bratwurst (Olma Bratwurst)
- 2 Bürli (crusty Swiss bread rolls)
- No oil needed
Steps
Heat a heavy cast iron pan over medium heat. No oil — the Bratwurst has enough fat. Do not prick the sausages.
Place the Bratwurst in the dry pan. Turn every 3 to 4 minutes. Cook for 10 to 12 minutes total. The skin stays pale and set — no browning, no char. This is the 'ohne Röscht' tradition: without colour.
Warm the Bürli briefly on the grill or in the oven.
Serve immediately. Tear the Bürli by hand, take alternating bites of Bratwurst and bread. No mustard.
Tips
Medium heat only. High heat browns the skin and bursts the casing — both wrong. The finished sausage is pale and slightly plump. No colour is the target, not a failure. If the skin bursts, the heat was too high.