Bratwurst with roesti

Bratwurst with roesti

Total: 30 min. | Active: 30 min.
Nutritional value / people: 565 kcal
, Fat: 41 g
, Carbohydrate: 25 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Onion sauce

1 tbsp clarified butter
4 onions, cut into rings
½ tbsp tomato puree
1 dl red wine
4 dl beef bouillon
½ tbsp Maizena cornflour
salt and pepper to taste


1 tbsp clarified butter
1 pack ready-to-cook roesti (approx. 500 g, Bernese roesti)


1 tbsp clarified butter
4 veal bratwurst
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How it's done

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Onion sauce

Heat the butter in a frying pan. Reduce the heat, add the onions, stir fry for approx. 10 mins. Add the tomato puree and briefly continue cooking. Pour in the wine, reduce for approx. 1 min. Combine the stock and cornflour, add while stirring, cook for approx. 3 mins., season.


Heat the clarified butter in a non-stick frying pan. Add the roesti, shape into a cake. Continue to cook the roesti (uncovered) over a medium heat for approx. 6 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the roesti out onto the plate. Add a little clarified butter to the pan, slide the roesti back into the pan with the uncooked side facing down, finish cooking for approx. 6 mins. Serve the roesti with the onion sauce.


Heat the oil in a frying pan, fry the bratwurst for approx. 10 mins., Serve with roestis and onion sauce.

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