Swiss style simple Sausage Sauce

I found this dish on a Swiss website. But it had even less ingredients. I pimped it a bit.

It is a cheap version of a Zurich speciality: Geschnetzeltes. But that is made from veal and mushrooms in a creamy sauce.

I wanted to use the leftover caramelized onions from my burger and looked for a bit of crunch in my dish. Pickled gherkins were the answer.

Instead of veal, I used the other slices of the Fleischkäse. The ones I used on my burger. Thin strips to be browned in some butter.

Vegetable stock, double cream and a bit of gherkin brine to cook it. The glazed onions worked well, as did the cubes of gherkins.

Lots of black pepper and some paprika as seasoning and a slurry to bind the sauce. I served it with little potato dumplings (store bought). Finished with fresh parsley.

Ingredients:

200 g Fleischkäse

1 tbsp butter

50 g caramelzed red onions

1- 2 pickled gherkins

150 ml vegstock from paste

100 ml double cream

1 tsp potato starch, 2 tbsp water

Pepper, paprika