Gene Barta's Traditional Onion Sauce
for Swiss Saucisse de Veau

The Original Recipe!!

November 2007

Here's the recipe for Gene Barta's traditional Swiss onion sauce
and some step-by-step pictures of how to make it.

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             1           veal bratwursts 
             1 large     onion, sliced thin and then chopped
           1/2 cube      beef bouillon
           1/2 teaspoon  sugar
           1/2 teaspoon  paprika (optional)
             1 pinch     flour
                         grated nutmeg
           1/4 cup       water (more or less)

1. Pierce the sausages with a needle or sharp tined fork and brown them in a skillet.
2. Remove the browned sausages to a plate and place them in the oven to keep warm.
3. Thinly slice the onions and chop fine. There should be no large chunks.
4. Saute the onions until they are transparent and slightly browned.
5. Sprinkle a generous pinch of flour ontp the onions. Add the water, bouillon, and sugar. If you want, add the paprika. Grate fresh nutmeg on the mixture and stir until the sauce thickens to the right consistency.
6. Place the browned sausages into the sauce the heat them.
7. This sauce is great with any sausage or brat. Swiss rosti (pan browned potatoes) is excellent served with the sausage and onion sauce.

        Cook's notes:

            1. The paprika is optional.  Gene prefers not to
               to use it.

            2. Use a very generous "pinch" of flour.

            3. The beef bouillon should be slightly crushed 
               to help it desolve more rapidly.

Yield: Four sausages to serve 2 to 4 people.

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