Vol-au-vents with Bratwurst Sauce
Pane-Bistecca
Since I didn’t have any “Brätchügeli”—the traditional filling in Switzerland—I made vol-au-vents with bratwurst sauce. Here in Asia, bratwurst is rarely available.
Bratwurst tastes very similar to those delicious Brätchügeli, so I simply chopped it up and used it to make a delicious, saucy filling for the vol-au-vent.
Vol-au-vent aren’t always available either. You can also make them yourself—here’s how.
Bratwurst tastes very similar to those delicious Brätchügeli, so I simply chopped it up and used it to make a delicious, saucy filling for the vol-au-vent.
Vol-au-vent aren’t always available either. You can also make them yourself—here’s how.
Ingredients
2 Bratwurst, diced
250 g Button Mushrooms, chopped
3 tbsp Parsley, chopped
2 tbsp Herb Butter
1 red Onion, chopped
1 red Chili, chopped
2 Garlic cloves, chopped
100 ml Broth
100 ml Cream
Salt and Pepper
Paprika
3 Vol-au-vents
Instructions
1
Step 1
Heat the oil in a wide skillet and sauté the onion, garlic, and chili pepper.
2
Step 2
Add the bratwurst and brown well.
3
Step 3
Add the mushrooms and parsley and cook until the liquid has boiled off.
4
Step 4
Now add the broth and let it reduce briefly. Then add the cream and heat through thoroughly.
5
Step 5
Meanwhile, heat the Vol-au-vent in the oven. Serve both together while hot.
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