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St. Gallen veal bratwurst and grated potato with hot pepper coulis
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 588
  • Fat about 35g
  • Carbohydrates about 37g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 1 kg waxy potatoes, finely sliced
  • 4 bratwurst, sliced diagonally
  • 1 tbsp clarified butter
  • 1.5 tsp salt
  • 1 pinch nutmeg
  • a little pepper
  • 1 tbsp butter
  • 1 garlic clove, pressed
  • 2 red peppers, cut into pieces
  • 0.5 red chilli, deseeded, cut into rings
  • 1 shallot, chopped
  • 2 dl veal stock
  • 1 tsp sweet paprika
  • 1 tsp salt
  • pepper as required
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And that's how it's done
And that's 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.