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Small Veal Balls on mashed Potatoes! Swiss Tradition!

1 Mins read
Brätchügeli uf Härdöpfelstock

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!
Prep time
10 min
Cooking time
40 min
Portions
4
Total time
50 min

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!
chuegeli
lauch
onion
kochen
kochen
plated
Brätchügeli uf Härdöpfelstock
Brätchügeli uf Härdöpfelstock
Brätchügeli uf Härdöpfelstock
Brätchügeli uf Härdöpfelstock
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