I’m starting this week of German recipes with one that is not actually German, but includes a lot of flavors from Oktoberfest. Egg noodles are tossed with sliced bratwursts, caramelized onions, and a beer mustard sauce. Not only is it great for Oktoberfest, but also for football season and as comfort food for the cooler temperatures outside.
I was nervous at first about the amount of mustard used in the sauce, but with the addition of the beer and pasta water, the sauce was actually well rounded.
If you use fully cooked bratwurst, then you can skip the original pan-frying step for an even shorter total cooking time. Add the sliced bratwursts to the sauce and heat through before tossing with the pasta. Grilled bratwurst would also be delicious.
2 tablespoons canola oil, divided
1 pound bratwurst, raw or cooked
2 medium onions, halved and thinly sliced
1/4 teaspoon salt
12 ounces lager or mild beer
1/3 cup dijon mustard
12 ounces dried egg noodles
1/2 cup reserved pasta water
Salt and pepper to taste
Chopped parsley leaves for garnish
If using raw bratwurst: In a large skillet, drizzle 1 tablespoon of the oil over medium heat. Add the bratwurst in a single layer and cook until all sides are browned, about 5 minutes. Remove to a plate.
Drizzle the remaining 1 tablespoon oil into the skillet over medium low heat. Add the onions and sprinkle with 1/4 teaspoon salt. Cook, stirring often, until the onions are golden and softened, 12-15 minutes. Stir in the beer and dijon mustard. Add the browned sausages and gently push them down to the bottom of the pan. Simmer until cooked through, 10-12 minutes.
While the sausages are cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook until just tender, al dente. Reserve 1/2 cup of the water before draining.
Transfer the cooked bratwurst to a cutting board. Allow to cool slightly. Keep the sauce over low heat. Slice the bratwursts diagonally into 1/2 inch thick slices. Stir the slices back into the sauce. Season with salt and pepper and continue to cook until bratwurst slices are hot.
Place the drained noodles back in the pot. Add the bratwurst mustard sauce and toss to coat. Slowly pour in reserved pasta water until desired consistency.
Top with parsley and serve immediately.