🌭 Rösti with Veal Sausage
A Swiss classic: a golden rösti served with a grilled veal sausage and a glossy onion sauce. The crunchy potato soaks up the sauce while the mild, juicy sausage adds a savoury bite. In Zurich and St. Gallen it is a staple of traditional restaurants and street stands.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g waxy potatoes
- 2 veal sausages (about 260 g)
- 200 ml onion sauce
- 30 g butter
- 1 tsp salt
- Black pepper to taste
Method
- Boil the potatoes in their skins for 10 minutes, cool completely (ideally overnight), then peel and coarsely grate.
- Season the grated potato with salt and pepper.
- Melt half the butter in a 24 cm non-stick pan over medium heat, add the potato and press into a flat cake.
- Cook 12–15 minutes until golden underneath, flip with the help of a plate, add the remaining butter and cook another 10–12 minutes.
- Grill or pan-fry the sausages 10–12 minutes, turning often.
- Warm the onion sauce and serve it over the sausages next to the rösti.
How to make it lighter
- Grill the sausage instead of frying it so no extra fat is added.
- Take half the onion sauce, or serve it on the side to dip.
- 1 tbsp butter ≈ 100 kcal — brush the pan lightly when making the rösti.
History
Rösti is a Bernese farmers' dish that spread across Switzerland, and pairing it with veal sausage and onion sauce is a fixture of German-Swiss cooking, especially around St. Gallen and Zurich, where veal bratwurst is a local speciality.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →