Traditional White St. Galler Kalbsbratwurst with Veal, Pork and Milk (Serve Without Mustard)
A classic Swiss dish, Traditional White St. Galler Kalbsbratwurst features a delectable mixture of veal and pork enhanced with creamy milk, resulting in a smooth and flavorful sausage. Enjoy it without mustard for an authentic taste of Switzerland.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Keep the veal, pork, fat, grinder parts and bowl below 40°F (4°C). Grind the meats and fat through a fine plate.
- 2
Process or mix the meat vigorously with the salt and spices while adding the ice-cold milk gradually, stopping when the farce is very fine, pale and sticky.
- 3
Rinse the hog casings thoroughly under cold water, then carefully stuff the casings with the sausage mixture using a sausage stuffer or funnel, making sure not to overfill them.
- 4
Twist the sausages into individual links, tying the ends securely with kitchen twine or tying each twist.
- 5
Refrigerate the links immediately and cook them the same day, or keep them below 40°F (4°C) until cooking.
- 6
Grill gently until pale golden and the center reaches 160°F (71°C), turning often so the white casing does not scorch. Serve without mustard in the St. Gallen tradition.
Cook notes
Tips
Make sure to soak the hog casings thoroughly to ease stuffing.
Chill the sausage mixture before stuffing to prevent the fats from melting in the process.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store uncooked sausages in the refrigerator for up to 2 days before cooking.
- Cooked sausages can be refrigerated for up to 3 days. Ensure they are wrapped tightly to prevent drying out.
Substitutions
- If you can't find hog casings, you can form patties with the sausage mixture.
- Use chicken or turkey as a lean alternative to the pork for a different flavor.
What to Serve With
- Boiled potatoes with butter
- Sauerkraut
- A fresh green salad
Common Mistakes
- A coarse, warm mixture produces an ordinary pork sausage rather than the smooth white Kalbsbratwurst texture.
- Never let the raw farce warm during grinding or stuffing, and cook the links to a safe internal temperature.
Recipe FAQ
Can I freeze the Kalbsbratwurst?
Yes, you can freeze the sausages before or after cooking. Just ensure they are sealed in an airtight container.
How long can I store the cooked sausages in the refrigerator?
Cooked sausages can be stored in the refrigerator for up to three days.
What's the best way to serve St. Galler Kalbsbratwurst?
Enjoy the sausages grilled or pan-fried, served alongside boiled potatoes or sauerkraut.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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