Sausage meat with Capsicum 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.
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 Capsicum, 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
Let warm up again and serve with spaetzli or mashed potatoes.
Notes
When we are in our home country, we can indulge in traditional food!
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