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Brätkügeli (sausage meatballs): recipe illustration
Everyday meals

Brätkügeli (sausage meatballs)

Small meatballs made from homemade sausage meat, pan-fried until golden and traditionally served with potato salad or a mustard sauce. A classic at celebrations and family meals in Liechtenstein.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the stale bread in the milk for 10 minutes, then squeeze out the excess.
  2. In a bowl, mix the sausage meat, crumbled bread, beaten egg, parsley, onion and spices.
  3. Knead for 3 to 4 minutes until you get a smooth, slightly sticky mixture.
  4. Shape into balls about 4 cm across, lightly wetting your hands so the mixture does not stick.
  5. Heat the butter and oil in a pan over medium heat.
  6. Brown the meatballs on all sides for 12 to 15 minutes, turning them regularly, until cooked through.
  7. Serve hot with the potato salad and mustard.

Variations and tips

Lighter version. Replace half the sausage meat with minced turkey for a milder flavour.

Using what you can find. If you can't find sausage meat, mix minced pork with a teaspoon of fine salt and a pinch of nutmeg.

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Original Ecomely recipe.