St. Gallen veal bratwurst and grated potato with hot pepper coulis

Name: St. Gallen veal bratwurst and grated potato with hot pepper coulis
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 1 tbsp clarified butter; 4 bratwurst; 1 kg waxy potato; 2 ½ tsp salt; 1 pinch nutmeg; a little pepper; 1 tbsp butter; 1 shallot; 1 garlic clove; 2 red peppers; ½ red chilli; 1 tsp sweet paprika; 2 dl veal stock; pepper

Ingredients

4 people

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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
kochen@bettybossi.ch

Bratwurst

1 tbsp clarified butter

4 bratwurst, sliced diagonally

1 kg waxy potato, finely sliced

1 ½ tsp salt

1 pinch nutmeg

a little pepper

Coulis

1 tbsp butter

1 shallot, chopped

1 garlic clove, pressed

2 red peppers, cut into pieces

½ red chillies, deseeded, cut into rings

1 tsp sweet paprika

2 dl veal stock

1 tsp salt

pepper as required

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How it's done

Bratwurst

Heat the clarified butter in a frying pan, fry the bratwurst with the potatoes for approx. 10 mins., stirring constantly. Reduce the heat, cook for a further 5 mins.

Coulis

Heat the butter in a pan, sauté the shallot and garlic, add the peppers and chilli and cook for a further 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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4 people

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