Ingredients
Sauce
- 2 tbsp canola oil
- 2 onions, diced
- 1 garlic clove, chopped
- 2 tbsp parsley, chopped
- 2 tbsp tomato puree
- 50 g celery
- 50 g carrots
- 500 g sausage meat from Nuremberg Rostbratwurst (grilled sausage) PGI
- 150 ml Burgstadter Berg PDO (or other red wine)
- 200 ml veal stock
- 700 ml strained tomatoes
- 1 tbsp thyme, chopped
- gingerbread spice (quality-assured)
- salt, pepper
Nuremberg Rostbratwurst sauce from Nuremberg Bratwurst
This sauce goes very well with pasta, gnocchi and Swabian Maultasche PGI.
PREPARATION
- Put the celery and carrots through a meat grinder or chop in a blender until small. Lightly fry onions, garlic and parsley in oil. Add celery and carrots and fry briefly.
- Add the sausage meat and keep breaking up the pieces with a wooden spoon, then add tomato puree and stir.
- Deglaze with a third of the red wine and reduce; repeat this process twice.
- Add the veal stock and strained tomatoes.
- Slowly simmer for about an hour until the sauce is creamy.
- Season to taste.
