Noodles and Bratwurst in a Beer Mustard Sauce

A recipe for Noodles and Bratwurst in a Beer Mustard Sauce! Sausages are simmered in beer and caramelized onions, then sliced and tossed with pasta in a creamy mustard sauce.

This easy and delicious recipe is perfect for fall (or any time of year!) with a warming combination of sliced sausages, pasta, caramelized onions, beer, sweet mustard, and cream to bring everything together.

Start by browning the sausages on each side in butter until golden, then caramelize the onions (this is the longest part), before adding the garlic, spices, and beer.

Nestle the Bratwurst back into the pan and simmer the mixture for about 15 minutes until cooked through and the beer has reduced.

Stir in the mustard and cream before tossing in sliced sausages, tender noodles, and a little fresh parsley to finish.

Serve immediately while the pasta is still warm.

A Few Tips

This recipe is best using raw bratwurst. When browning the sausage, cook just until golden on each side. Take care not to heat completely through since they will be simmering for a while in the beer.

Add the sliced bratwursts to the sauce and heat thoroughly before tossing with the pasta.

To caramelize the onion slices, cook over low to medium low heat until a deep golden color and softened. Don’t rush the process by turning the heat up. It takes time for the flavor to develop, around 30-45 minutes.

If avoiding meat, simply omit the Bratwurst. Caramelize the onions and simmer in the beer mixture until reduced before adding the mustard/cream and tossing in the pasta.

Adjust the salt and pepper as desired to taste.

Want to add a little heat? Use hot paprika or stir in a large pinch of red pepper flakes.

The mustard can also be adjusted based on personal preference. I went with 3 tablespoons (44 milliliters), but decrease to 2 tablespoons (30 milliliters) for a lighter flavor or 4 tablespoons (60 milliliters) for more.

Looking for more recipes with sausages?

Try my:

• Beer Bratwurst with Caramelized Onions
• Currywurst (German Bratwurst with Curry Ketchup)
• Dublin Coddle (Irish Sausage and Potato Stew)

This recipe was originally posted in September 2015 and updated in September 2023.

Noodles and Bratwurst in a Beer Mustard Sauce Recipe

Adapted from Pink Parsley

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Noodles and Bratwurst in a Beer Mustard Sauce

A recipe for Noodles and Bratwurst in a Beer Mustard Sauce! Sausages are simmered in beer and caramelized onions, then sliced and tossed with pasta in a creamy mustard sauce.

Course Main

Cuisine N/A

Keyword bratwurst, cream, mustard, noodle, pasta, sausage

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (30 grams) unsalted butter
• 4 raw bratwurst
• 2 medium onions peeled and thinly sliced
• 2 cloves garlic peeled and minced
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups (355 milliliters) good quality beer
• 12 ounces (340 grams) dried egg noodles
• 3 tablespoons (44 milliliters) Bavarian-style mustard
• 3/4 cup (177 milliliters) heavy cream
• 1/4 cup (9 grams) fresh parsley finely chopped

Instructions

• In a large saucepan, melt the butter over medium heat.
• Once heated, add the sausages and cook until golden brown on each side. Do not cook through. Once browned, remove to a plate and set aside.
• Reduce heat to medium low and add the sliced onions. If needed, add a little more butter. Cook, stirring occasionally, until golden brown and caramelized. Adjust heat between medium and low as needed to caramelize the onions without burning.
• Add the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Stir in the salt, paprika, and black pepper.
• Pour in the beer, scraping any browned pieces that have stuck to the bottom of the pan.
• Gently add the sausages back into the pan with the beer. Increase heat to medium.
• Once boiling, reduce heat to a simmer and cook until the sausages are completely heated through to at least 160˚F (71˚C) and the beer has reduced, about 15 minutes.
• While the sauce is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook until just tender, al dente. Drain and set aside.
• Once the sausages are cooked through, reduce heat to low and transfer the sausages to a cutting board. Allow to cool slightly, then cut the Bratwürste diagonally into 1/2 inch (1.25 centimeter) slices.
• Stir the mustard into the beer and caramelized onions in the pan, followed by the heavy cream. Adjust seasonings to taste.
• Add the sausage slices and heat through before tossing in the cooked egg noodles and fresh parsley.
• Serve immediately.