Bratwurst mit Zwiebelsauce
Nothing beats a bratwurst with Zwiebelsauce—a rich brown sauce made from onions.
Switzerland’s most famous bratwurst come from St Gallen. These white sausages of milk, veal and pork weigh in at about 110g and are beloved throughout the country.
Supersize the original and you have the OLMA bratwurst, served to attendees of the OLMA (Ostschweizer Land und Milchwirtschaftsausstellung) a huge agricultural exhibition held every year in St Gallen. The rules for authentic OLMA bratwurst are strict and the finished product must weight exactly 160g.
(Just don’t ask for it with mustard, this is a cardinal sin for the people of St Gallen, no matter how good it might taste.)
So why not try this rich onion sauce instead?
I’ve used broth and beer in my recipe, but you can also use just broth, if desired.
For beer I really love cooking with (and drinking) BFM’s La Torpille.
knob of butter
600 g onions, chopped in rings
2 tbsp flour
200 ml beer
200 ml broth
salt and pepper
4 bratwurst
In a large frying pan, heat the butter until spluttering.
Add the onions and cook for about 5 minutes, or until the are soft and translucent. Sprinkle over the flour, stir until the onions are coated, fry a minute more, then deglaze the pan with the beer and broth. Season with salt and pepper.
Turn the heat down low and simmer the sauce while you fry or grill your Bratwurst.
Once the sausages are ready, place them on your plates and smother with onion sauce.
I used a fruity amber ale here (La Torpille from BFM) though lots of different beer would too, just aim for something flavourful, whether light, amber or dark.
If you’d rather not use beer at all, just replace with the same amount of broth.
Potatoes are a great side here, whether the classic, Rösti, mashed potatoes, or fries.
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