St. Gallen Veal Sausage and Grated Potato with Chilli Pepper Coulis

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 553 Kcal


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

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  • 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.
  • 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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