{"id":15289,"date":"2024-08-15T02:06:16","date_gmt":"2024-08-14T18:06:16","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/11\/04\/bratchugeli-mit-peperoni-in-bratensauce\/"},"modified":"2024-08-15T19:09:57","modified_gmt":"2024-08-15T11:09:57","slug":"bratchugeli-mit-peperoni-in-bratensauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2024\/08\/15\/bratchugeli-mit-peperoni-in-bratensauce\/","title":{"rendered":"Br\u00e4tch\u00fcgeli mit Peperoni in Bratensauce"},"content":{"rendered":"\n
\"Br\u00e4tch\u00fcgeli<\/figure>\n\n\n\n
\n \n

Br\u00e4tch\u00fcgeli with Peperoni in Gravy<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Br\u00e4tch\u00fcgeli 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 Br\u00e4tch\u00fcgeli. I made these sausage balls with peppers in gravy and served them with Spaetzli. \n

\n\t\tTraditionally they are served in pastetli, Vol-au-vents, like the Loz\u00e4rner Ch\u00fcgelipastete.<\/a> I like to serve them with mashed potatoes in a fine sauce, or with sp\u00e4tzli or pasta, or even in soups! This time I served them in a brown sauce with lots of capsicum and with sp\u00e4tzli. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
45 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\t