We had some Bratwurst and Swiss Chard leftover from our Root Vegetable and Bratwurst Skillet dinner the other night, so we decided to use them to make something completely different! This time, we left the sausage plain and cooked it simply…but we adorned it with a full flavoured Swiss Chard sauce that also went very well with our Spätzli to make a really fun Spätzlipfanne.
We served this over Spätzli that we sauteed with some mushrooms in butter. However, it would also go very well with Rösti, Egg Noodles, or Mashed Potatoes.
Time: 35 Minutes
Ingredients:
- Bratwurst
- For the Sauce:
- Swiss Chard (We used 5 leaves, and we had leftovers)
- Butter
- Minced Garlic
- Dry White Wine
- Grated Parmesan Cheese
- Salt
Method:
- Bring a large, wide pot of water to a boil.
- Wash your Swiss Chard, cut the ends of the stems off, and cut into large pieces.
- Carefully, place your leaves into the water, and simmer for about 15 minutes, stirring occasionally.
- When your leaves (and remaining pieces of stem) are soft and very wilted, transfer to a food processor/blender/Ninja, and puree. If you use tongs to do this, you can keep and use the same water to boil your sausage later…we didn’t do this, but we should have to reduce the number of dishes.
- Carefully, place your sausages in a pot of boiling water, and cook for 7-8 minutes. Remove and set aside.
- Pour the pureed Chard back into a saucepan, and add in a little white wine, grated Parmesan Cheese, salt, garlic powder, and butter. Heat over low heat, and stir to blend.
- Heat some butter in a frying pan, and when it’s hot and melted, add in your boiled sausages. Cook for a few minutes on the first side, and flip when the skin is a nice golden brown. Cook on the other side for the same amount of time.
- When your bratwurst is done, plate it, top it with your sauce, devour, and enjoy!
