Swiss style or Sheboygan bratwursts
Comment: The Vaudoise style bratwurst is generally presented in the form of a coil of ~1 m long and sells by the weight (cut to length). A similar US product is the bratwurst "Sheboygan Bratwurst", in this case, use 4 sausages for 4 portions. This sausage can be cooked on the BBQ, but it is better when simmered as presented here.
inspired by: saucisse à rotir sauce aux oignons
For 4 people
~1 kg of "saucisse à rôtir" or 4 Sheboygan bratwursts
4 large onions (or more small ones)
1 small onion or onion stub with 4 cloves stuck in it
4 dl dry white wine
6+ dl of chicken broth or veal stock
S + P
2 branches of thyme, 1 bay leaf (if fresh, 2 dried ones)
Peel and cut the onions into strips. Heat the EVOO in a pan and sauté the onions with S & P over medium-low heat, covered, stirring occasionally until blond and tender (~30 min), reserve.
Meanwhile, in a frying pan, simmer the sausage ~20 minutes over medium heat, in enough chicken stock or veal stock to immerse it by 2/3 (~6 dl), with the onion piqued with cloves, the thyme and bay leaves. Turn sausage half way.
Reserve the sausage. Reserve the broth.
Clean the pan and roast the sausage in a little oil, 2 to 3 minutes on each side.
Remove the sausage and deglaze the pan with the white wine, reduce the liquid by half at least.
Put the sausage back in the pan with the onions and almost all the stock. Keep a small part of broth to mix with 1 heap teaspoon of cornstarch (Maïzena). Stir in this mixture and cook a few minutes over low heat to warm up the sausage.
Rectify seasoning if necessary before serving the sausage cut in 4 pieces.
Ideal with mashed potatoes or why not with a polenta.