Brätchügeli with Peperoni in Gravy
Pane-Bistecca
Brätchügeli are something traditional in Switzerland. For sausage meat, meat is cut with a cutter into very small pieces! Just like meat loaf or sausages! That is why it is called sausage meat in English. In Switzerland, this sausage meat is processed into small balls, which you can then buy as Brätchügeli. I made these sausage balls with peppers in gravy and served them with Spaetzli.
Traditionally they are served in pastetli, Vol-au-vents, like the Lozärner Chügelipastete. I like to serve them with mashed potatoes in a fine sauce, or with spätzli or pasta, or even in soups! This time I served them in a brown sauce with lots of capsicum and with spätzli.
Traditionally they are served in pastetli, Vol-au-vents, like the Lozärner Chügelipastete. I like to serve them with mashed potatoes in a fine sauce, or with spätzli or pasta, or even in soups! This time I served them in a brown sauce with lots of capsicum and with spätzli.
Ingredients
500 g Brätchügeli/Sausage Meat
3 Garlic cloves, chopped
1 Shallot, chopped
1 red Peperoni, diced
2 tbsp Oil
Salt and Pepper
Chili
Rosemary
Paprika
100 ml Red Wine
2 tbsp Gravy Powder
Cream to taste
Instructions
1
Step 1
Sauté the chopped garlic cloves with the shallot and the capsicum, then add the Brätchügeli and fry everything well.
2
Step 2
Then deglaze with the red wine. Season very well, the Brätchügeli do not have much flavor. Let everything reduce down slightly, then add the gravy powder. Mix well and add cream as desired.
3
Step 3
Nochmals aufwärmen lassen und mit Spätzli oder Kartoffelbrei servieren.
Notes
Very Swiss! More Brätchügeli Recipes
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