St-Gallen Veal Sausage with Grated Potato Chili Coulis

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 588 Kcal, 23g Protein, 37g Carbohydrates, 35g Fat


  • Sausages
  • 1 kg waxy potatoes, finely sliced
  • 4 bratwurst, cut diagonally into slices
  • 1 tbsp. clarified butter
  • 1.5 tsp. salt
  • 1 pinch nutmeg
  • a little pepper
  • Coulis
  • 1 tbsp. butter
  • 1 garlic cloves, pressed
  • 2 red pepper, cut into pieces
  • 0.5 red chili, insides removed, cut into rings
  • 1 shallot, chopped
  • 2 dl veal stock
  • 1 tsp. sweet paprika
  • 1 tsp. salt
  • pepper to taste

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  • Sausages

    Heat the clarified butter in a frying pan, fry the sausages with the potatoes, stirring constantly, for approx. 10 mins. Reduce the heat, cook for about another 5 mins.
  • Coulis

    Heat the butter in a pan, sauté the shallot and garlic, add the peppers and chilli for approx. 5 mins., season. Pour in the stock and reduce to half the amount. Puree the vegetables and press through a sieve, allow to cool a little.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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