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Treat yourself with Vegusto: Recipe No. 292

Crispy rösti with spicy vegan sausage

This traditional Swiss recipe is perfect for the National Day on 1 August. Simply choose your favourite Vegusto sausage to go with it. We recommend the mild Bianca (Weisswurst-style), the popular Knacker (Cervelat-style) or the hearty, spicy Max. Enjoy!

Preparation

Wash and peel the potatoes, then keep them in a bowl of water until needed. Grate the potatoes lengthwise using a rösti grater to create long strips. Place the grated potatoes in a clean kitchen towel and squeeze out the potato liquid firmly. This makes the rösti especially crispy.
Season the potatoes with salt, pepper and nutmeg.
Heat 2–3 tablespoons of frying oil in a pan. Add the potatoes and shape them into a round “cake” using a spatula. Fry over medium heat for 12 to 15 minutes. Only turn the rösti once the underside releases from the pan by itself.
Place a flat plate on top of the rösti. Press the plate onto the rösti with one hand and, with a swift movement, turn the pan and plate over together so that the rösti lands on the plate.
Add another 2–3 tablespoons of frying oil to the pan and heat it. Slide the rösti back into the pan with the uncooked side facing down and finish frying for 8 to 10 minutes.
Cut the Vegusto sausage into pieces. Fry with a little oil for 3 to 4 minutes and serve together with the rösti.
For that special extra touch: shortly before the end of the cooking time, place thin slices of No Muh, Rezent or Melty on top of the rösti and let them soften.

Good to know: Remove the metal clips from Vegusto sausages before frying (these casings are not edible). Sausages without metal clips can be eaten with the casing.