I love Bratwurst and I eat it a lot during the summer grilling season. The thought occurred to me… what if I replaced the starchy bun with some pasta and tried to make a pasta dish with all my favorite summer cookout flavors?
The result is… a bit strange, if I’m honest, but ultimately still tasted good. I might come back to this to try to make some revisions at some point, or I might just let it be as-is.
Posting recipes online is as much about documenting my experimentations as it is my polished, perfect recipes. That’s why I created the new “Mad Food Science” category for things like this. Who knows how they’ll turn out, I’m just experimenting. But it’s fun to try new ideas and see where they go!
Bratwurst Pasta
Servings 4 people
Ingredients
- 1 tablespoon butter
- 8 ounces mushrooms sliced
- 1 large onion frenched
- 1 green pepper diced
- 1 heavy pinch salt
- 4 bratwurst
- 1 16-ounce bottle lager-style beer
- 1 tablespoon worcestershire sauce
- 1/2 cup ketchup
- 1/2 cup mustard
- 1/2 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 16-ounce package pasta – any bite size shape will do
- 1 dill pickle finely diced or 3 tablespoons dill relish
Instructions
- Melt butter in a large skillet, then sautee mushrooms until reduced in size and tender.
- Add onions and green pepper and sweat with salt. Remove all from pan and set aside.
- Bring water to a boil and salt.
- Add bratwurst and half of beer to pan. Steam bratwurst over medium heat until liquid is reduced and bratwurst is medium doneness. Remove bratwurst from pan, slice into medallions, and add back into pan with remaining lager. Start pasta cooking in boiling water according to directions.
- Simmer until bratwurst is completely cooked and lager is reduced by half. Add ketchup, mustard, paprika, and garlic powder. Add vegetables back to skillet and heat through.
- By this time the pasta should be done. Transfer pasta to skilled with a metal spider, letting any water on the surface come across with it.
- Stir to combine. Top with dill pickle cubes and an additional drizzle of mustard, if desired, for extra tanginess.
Make it? Love it?
