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

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

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 588 kcal
, Fat: 35 g
, Carbohydrate: 37 g
, Protein: 23 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


1tbsp clarified butter
4 bratwurst, sliced diagonally
1kg waxy potato, finely sliced
1 ½tsp salt
1pinch nutmeg
a little pepper


1tbsp butter
1 shallot, chopped
1 garlic clove, pressed
2 red peppers, cut into pieces
½ red chilli, deseeded, cut into rings
1tsp sweet paprika
2dl veal stock
1tsp salt
pepper as required
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How it's done


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.


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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