INGREDIENTS
4 veal sausages
600 g of potato pommes frites
1 large onion
150 g of Swiss Emmentaler cheese
50 g of butter
Extra virgin olive oil
1 package powdered sauce for roast
Salt, pepper, water
Cut potatoes in half and cook until "al dente" in salted water. At the end of cooking (trying with the knife) cool with water, then peel them.
Chop the onion into rings. In a pan pour a dribble of oil and bring at medium heat. Lower then heat and cook the onion gently for 30 minutes, then remove from heat.
In another pan pour 2/3 of the butter and bring to medium heat. We need more butter cause we have to turn the potatoes from the pan into a plate and vice versa.
With a thick grater, grate the potatoes directly into the pan making layers of potatoes, a pinch of salt and cheese while supplies last. This needs some experience to guess the time to turn the potatoes from the pan and vice versa. Normally I turn every 5 minutes. Important is to not let attach at the bottom of the pan. Remedy is some water or butter for the pan. The result is obtained in the photo after 25 minutes.
Halfway through cooking the potatoes, also fry the veal sausages for 15 minutes.
Finally, heat the pan with the onion, pour the sauce for roast beef with enough water so that it is pretty thick and serve as pictured.
Just ask me if you are unsure regarding the preparation of the Rösti :)
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