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St Gallen Style Veal Sausage with Onion Gravy and Butter Spaetzli

This simmered dish pairs veal sausage with spaetzli, dry, yellow onion, thinly sliced and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

49 g Carbohydrates

39 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

99g veal sausage 327 kcal
49g spaetzli, dry 176 kcal
77g yellow onion, thinly sliced 31 kcal
12g unsalted butter 86 kcal
5g all-purpose flour 18 kcal
121g beef broth (low sodium) 7 kcal
1g fresh thyme leaves 1 kcal
1g black pepper 1 kcal
1g salt 0 kcal

Cooking instructions

spaetzli
Bring a small pot of salted water to a gentle boil for spaetzli.
yellow onionunsalted butter
In a skillet over medium heat, melt half the butter. Add sliced onion and cook 8-10 minutes until deeply softened and lightly browned.
all-purpose flourbeef broth (low sodium)fresh thyme leavesblack peppersalt
Stir in flour and cook 30 seconds. Whisk in beef broth and add thyme; simmer 3-4 minutes until glossy. Season with pepper and a little salt if needed.
veal sausage
Meanwhile, warm the veal sausage in simmering (not boiling) water for 8-10 minutes, then slice on the bias.
spaetzli
Cook spaetzli according to package directions; drain well.
veal sausagespaetzliyellow onionunsalted butterblack pepper
Toss hot spaetzli with remaining butter and a pinch of pepper. Serve with sliced sausage and onion gravy.