for 4 people

Onion gravy

25 g	butter
6	onions, cut into thin rings
1 tbsp	coarse cane sugar
2 ½ dl	red wine (e.g. Merlot)
1 tbsp	Maizena cornflour
1 ½ dl	beef bouillon
1	star anise
2	cloves
1	cinnamon stick
¾ tsp	salt
a little	pepper

Bratwurst

1 tbsp	olive oil
4	veal bratwurst (each approx. 120 g)

How it's done

Onion gravy

Heat the butter in a wide pan. Add the onions and sugar, sauté for approx. 10 mins. Pour in the wine, bring to the boil. Stir the cornflour into the stock, pour into the pan while stirring. Add the star anise, cloves and cinnamon stick, simmer over a medium heat for approx. 10 mins., season. Remove the cloves and cinnamon stick.

Bratwurst

Heat the oil in a non-stick frying pan. Add the sausages, fry for approx. 5 mins. on each side. Remove and plate up with the onion gravy.

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