St. Galler Bratwurst with Zwiebelsauce
Recipes with St. Galler Bratwurst
Pan-fried St. Galler Bratwurst smothered in a dark onion sauce, served on rösti. The sauce gets its depth from slow-cooked onions, a spoon of tomato paste, and a splash of red wine. A weeknight dinner that tastes like Sunday.
Prep Time
10 min
Cook Time
25 min
Servings
4
Difficulty
Easy
Ingredients
- 4 St. Galler Bratwurst (IGP)
- 1 tbsp cooking butter (for sausages)
- 4 medium onions, sliced into rings
- 1 tbsp butter (for sauce)
- 1-2 tbsp flour
- 1 tbsp tomato paste
- 1.5 dl red wine (or broth)
- 1.5 dl beef or vegetable broth
- Salt and pepper
Steps
Fry the bratwurst in cooking butter over medium heat, 8 to 10 minutes per side, until golden brown all around. Remove and set aside.
In the same pan, melt butter and sauté the onion rings on medium-low heat until soft and lightly browned, about 10 minutes.
Dust the onions with flour and stir well. Add tomato paste and roast for 1 to 2 minutes, stirring constantly.
Deglaze with red wine (or broth). Add the remaining broth and simmer until the sauce reaches the consistency you want. Season with salt and pepper.
Return the bratwurst to the pan, spoon sauce over them, and serve on rösti or with bread.
Tips
Don't rush the onions. Low and slow gives the sauce its sweetness. Use a dry red wine you'd drink. Cheap cooking wine makes cheap-tasting sauce.