St. Galler Bratwurst mit Zwiebelsauce (Veal Sausage with Onion Gravy)
In short: Pale veal bratwurst pan-fried until golden and served with a glossy onion gravy and a crusty roll, the street food of St. Gallen. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 765 kcal
St. Galler Bratwurst is a pale, delicate sausage of veal and pork with a fine, creamy texture, grilled or pan-fried and sold at street stalls in eastern Switzerland. It is served with a rich brown onion gravy and a crusty roll or rösti. Locals traditionally eat it without mustard, so the sausage and the gravy have to stand on their own.
Instructions
- Melt 3 tbsp butter in a large heavy skillet over medium-low heat. Add the onions, sugar and a pinch of salt and cook for 25 to 30 minutes, stirring often, until deep golden brown and very soft.
- Sprinkle the flour over the onions and cook for 1 minute, stirring. Pour in the wine and let it bubble until nearly gone.
- Add the stock and simmer for 10 to 12 minutes, until the gravy is glossy and thick enough to coat a spoon. Stir in the vinegar, season and keep warm.
- Meanwhile, melt 1 tbsp butter in a second skillet over medium heat. Add the sausages without pricking them and cook for 12 to 15 minutes, turning often, until golden and 71°C (160°F) inside.
- Serve the sausages hot, topped with the onion gravy, with the crusty rolls alongside.
Tips
- Do not prick the sausages, and keep the heat moderate. High heat splits the delicate skins and dries out the filling. If you cannot find veal bratwurst, use any mild fresh bratwurst.
- The onions are the heart of the gravy, so give them the full 25 minutes or more. A pinch of sugar helps them brown, and a splash of vinegar at the end balances the sweetness.
Questions and answers
Is mustard served with St. Galler Bratwurst?
Traditionally not. In St. Gallen the sausage is eaten with a bread roll, and many locals say mustard hides its delicate flavor.
What do you serve with it?
Rösti is the classic side, with the onion gravy poured over both. A crusty roll and a green salad make a lighter meal.
Can I make the onion gravy ahead?
Yes. It keeps in the fridge for 4 days and tastes even better on the second day. Reheat it gently and loosen it with a splash of stock or water.
How long does it take to make St. Galler Bratwurst mit Zwiebelsauce (Veal Sausage with Onion Gravy)?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in St. Galler Bratwurst mit Zwiebelsauce (Veal Sausage with Onion Gravy)?
About 765 kcal per serving, with 28 g of protein, 43 g of carbohydrates and 51 g of fat. These values are estimates.
Nutrition per serving
| Calories | 765 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 43 g |
| Fat | 51 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
