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.
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.