A Swiss Treat for a Growing Family

Where I come from it is customary to bring flowers to a woman after she has a baby.  I am not sure where that tradition comes from, but I do think it’s nice, albeit kind of useless.

In my new home in the south, meals are given to the growing family instead.  Not only is this tradition useful, but it allows the giver to be so much more creative!

My sister-in-law gave birth to a handsome baby boy on the first official day of fall, and since the DP family has been traveling so much I wasn’t able to gift the family with a meal until today.  I would like to share the recipe that I used.  I made it up on the fly, half remembering how my mother-in-law cooks the sausage and half inserting some other delicious sounding ideas as well.

Let me explain, first, that what I made for this family is not easily found in all parts of the country.  It is a sausage called kalberwurst.  It contains veal, milk, and cracker meal, and it is a traditional Swiss meal.  Beard and I picked up some kalberwurst for my in-laws while visiting family in the little village of New Glarus, WI, and I thought that my sister-in-law would like a taste of her childhood home for a postpartum meal.

Kalberwurst

1 portion kalberwurst

1/2 cup milk

3 tbsp butter

1/2 chopped white onion

2 tbsp flour

1/3 – 1/2 cup water

salt and pepper to taste

Place the kalberwurst in a frying pan with the milk.  Cover it and bring to a simmer over low heat.  Simmer for about 12 minutes.  Remove the lid and turn the heat up to medium, cooking just until the milk completely evaporates but does not burn.  Flip kalberwurst once to ensure both sides are cooked.  Remove sausage from pan with tongs (do not puncture the sausage!) and keep warm.

Melt butter in the frying pan with the evaporated milk and sausage-y goodness, then toss in the onion.  Salt and pepper the onions, and cook them until soft.  Combine flour and water so that there are no lumps, then pour into pan with onions and butter.  Turn heat up to medium high, and let your gravy thicken.

I made this sausage alongside some mashed potatoes with cream, butter, nutmeg, salt, and pepper.  To serve, scoop mashed potatoes onto dish, cut a portion of kalberwurst and place on top of potatoes, then spoon onions and gravy over top.

This will be tonight’s dinner for the DP family, so a picture will follow when I plate this dish in a pretty manner. 🙂

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