Small Veal Balls on mashed Potatoes! Swiss Tradition!
Pane-Bistecca
Brätchügeli…mmmmm…I love them. In Switzerland, Brätchügeli are made from a type of sausage mixture/meat cheese mixture. They are small balls of this mixture that are fried and usually used as a filling for vol-au-vent. I fry them in a sour cream sauce and lots of onions or leeks, both taste wonderful. I served them with mashed potatoes.
If you are ever in Switzerland, you should try the Luzerner Chügeli Pastete a traditional dish from Lucerne. It tastes wonderful!! And if you live in Hong Kong, you can eat this specialty at Max in the Swiss Chalet!
If you are ever in Switzerland, you should try the Luzerner Chügeli Pastete a traditional dish from Lucerne. It tastes wonderful!! And if you live in Hong Kong, you can eat this specialty at Max in the Swiss Chalet!
Ingredients
500 g Brätchügeli (Veal Sausage Meat)
2 Onions or 2 Leeks
1 Garlic clove
20 g Butter
1 Knorr Sauce Pot/Toepfli for dark Sauces
100 ml Red Wine
100 g Sour Cream
100 ml Cream
Salt and Pepper
Paprika
Rosemary
Instructions
1
Step 1
Finely slice the onions (or the leek stalks). Chop the garlic and fry both in the butter until soft.
2
Step 2
Add the sausage meat and fry well. Season well and add the red wine. Simmer for about 20 minutes, the wine will boil down slightly.
3
Step 3
Add the Knorr Saucen Töpfli. Add the cream and sour cream and mix well. Simmer for another 10 minutes.
4
Step 4
Meanwhile, cook the mashed potatoes. I served glazed carrots with it. Put the mashed potatoes on the plate, make a hollow in the middle and fill it with the Brätchügeli and the sauce. Serve immediately.
Notes
En Guete!
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