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Meat, European

St. Gallen sausage with onion gravy and rösti

St. Gallen sausage with onion gravy and rösti is a Swiss dish for 4 people, ready in 50 minutes, rated easy, for €2.80 per person. The key to success is browning the onions slowly for a rich gravy and leaving the rösti undisturbed in the pan so they form a proper crust.

Tonight it's grilled St. Gallen sausage, a delicate veal sausage with onion gravy and golden rösti.

St. Gallen sausage with onion gravy and rösti
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

St. Gallen sausage is a pale, delicate veal sausage, quite different from a typical grilled sausage, and it needs gentle cooking to stay juicy under its thin skin. The onion gravy, made from slowly browned onions deglazed with white wine and beef stock, carries the real character of the dish with a touch of mustard. The rösti, crisp and golden outside, soft inside, round out the plate without any fuss.

This is a good dish for a weeknight when you have a bit of time to spare, or a relaxed Sunday with the family. Kids tend to love the mild veal sausage and the crispy rösti, while adults appreciate the well balanced gravy. Mon Chou walks you through the trickiest part of the recipe, cooking the sausages just right.

The ingredients

4 people

Butcher

  • Veal sausages 4

Fruits and vegetables

  • Waxy potatoes 1 kg
  • Onions 3

Dairy

  • Butter 60 g

Pantry

  • Flouroften in the pantry 2 tbsp
  • Beef stockoften in the pantry 30 cl
  • White wine 5 cl
  • Mustardoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Cook the potatoes for 15 minutes in water, let them cool, peel them, then grate them. 25 min

    Cold potatoes won't turn to mash when grated.

  2. Melt the sliced onions in part of the butter, sprinkle with flour and let them brown slowly. 10 min

    Stir constantly once the flour is added.

  3. Deglaze with the wine and stock, let it thicken with the mustard, taste and add pepper. 10 min

    The gravy should coat the back of a spoon without turning pasty.

  4. Shape the rösti in a pan with butter and oil, brown them on each side. 15 min

    Don't stir them, they crisp up better left alone.

  5. Gently grill the sausages in a pan or poach them in barely simmering water, then serve them topped with gravy alongside the rösti. 10 min

    Serve right away, the sausage is more tender piping hot.

Our tips to get it right

  • Cook the potatoes a day ahead if you can, they grate much more easily once completely cold and dry.
  • Let the onions brown really slowly, about ten minutes, that color is exactly what gives the gravy its depth and brown hue.
  • Use a wide pan for the rösti so they form a thin, even layer, they crisp up better than when piled too thick.

The variations

  • Swap the veal sausages for chicken sausages if you want a milder flavor.
  • For a vegetarian version, serve the onion gravy and rösti with melted raclette cheese slices instead of the sausages.
  • For a quicker, kid friendly version, shape small rösti patties, they cook faster and are easy to eat by hand.

What to serve it with

  • A green salad with vinaigrette
  • Pickles or capers
  • A glass of dry white wine

Storage

The onion gravy keeps for 2 to 3 days in the fridge in a sealed container. Rösti taste best reheated in a pan to bring back their crispness, rather than in the microwave. Cooked sausages should be gently reheated in a pan or in barely simmering water, never over high heat.

Questions about this dish

Why shouldn't you pierce St. Gallen sausages?

These veal sausages are thin and juicy, piercing them lets all the juice escape while cooking. They would end up dry and lose their delicate texture.

Can you make the rösti ahead of time?

You can grate and cook the potatoes the day before, but shape and brown the rösti just before serving. They taste much better freshly crisp.

Can you replace the white wine in the gravy?

Yes, swap the white wine for the same amount of beef stock if you prefer cooking without alcohol. The gravy will be slightly less tangy but still tasty.

Does the onion gravy freeze well?

Yes, the onion gravy freezes well on its own, separate from the rösti and sausages. Thaw it in the fridge, then reheat it gently while stirring.

How long does it take to make a St. Gallen sausage topped with onion gravy and served with rösti?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a St. Gallen sausage topped with onion gravy and served with rösti?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a St. Gallen sausage topped with onion gravy and served with rösti cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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