Bratwurst with Onion Gravy — the Swiss Pub Sauce in 20 Minutes
Fry the onions slowly in butter for 10 minutes until golden, dust with flour, deglaze with red wine and stock and reduce for 5 minutes. Fry the sausages alongside over medium heat for 12 minutes, turning often, never pricking. The onions must be brown, or you get onion soup instead of gravy.
Bratwurst with onion gravy is on every Swiss pub menu and yet rarely comes out this good at home. The difference is patience with the onions: they need 10 minutes over medium heat until properly brown and sweet. Only then do they give the gravy you know. The rest is a good sausage.
Ingredients
- 4 pieces Veal bratwurst sausages
- 4 pieces Onions
- 2 tbsp Butter
- 1 tbsp Clarified butter
- 1 tbsp Flour
- 1 tsp Sugar
- 1 dl Red wine
- 3 dl Beef stock
- 1 tsp Mustard
- Salt
- Pepper
Method
- 1
Fry the onions
Halve the onions and slice thinly. Melt the butter in a pan, add the onions and sugar and fry over medium heat for 10 minutes until golden and soft. Stir now and then, not constantly.
- 2
Fry the sausages
Meanwhile heat the clarified butter in a second pan over medium heat. Fry the sausages 12 minutes, turning every 3 minutes, until golden all over. Do not prick — the juices stay in.
- 3
Start the gravy
Dust the onions with the flour and fry 1 minute. Deglaze with the red wine and scrape up the browned bits.
- 4
Reduce
Add the stock and mustard and simmer 5 minutes until the gravy thickens. Season with salt and pepper.
- 5
Serve
Sausages on plates, onion gravy over them. Rösti, mash or a Bürli roll and mustard alongside.
Tips
- The onions must be properly brown. Deglaze after 5 minutes and you get a pale, watery gravy. The sugar helps the browning without making the gravy sweet.
- On the barbecue: sausages over medium coals for 12 minutes, gravy in a pan beside them. The St. Gallen bratwurst is eaten there without mustard — the onion gravy makes the difference.
- The onion gravy on its own is a base recipe: for Hacktätschli, beef steaks, Fleischkäse or over Chnöpfli. Make double and freeze.
What can I substitute?
Pork bratwurst is stronger, Cervelat cheaper — score lengthways and fry. Vegan sausages from Migros or Coop need only 6 minutes.
Alcohol-free. The balsamic brings the wine's dark colour and acidity.
For a vegetarian gravy with vegan sausages. A little paler, otherwise the same.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does the bratwurst burst when frying?
Too hot. The skin tightens before the inside warms through. Medium heat, 12 minutes, turn often. To be safe, sit the sausages in hot water for 5 minutes before they go in the pan. Pricking does not help — it just lets the juice out.
How long does a bratwurst take to fry?
About 12 minutes over medium heat for a 140 g veal bratwurst. It is done when it feels firm and is golden all over. In the oven at 200 °C it takes 20 minutes.
Why does my onion gravy not turn brown?
Because the onions were fried too short or too hot. Too hot and the edges burn before the middle softens. Medium heat, 10 minutes, a little sugar — then they caramelise evenly. Red wine and stock supply the rest of the colour.
What goes with bratwurst and onion gravy?
Rösti is the classic side, mash the child-friendly one. In summer, potato salad instead of gravy. Carrots or peas alongside — or a Bürli roll when it has to be quick.
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