The majority of the time, I try and cook meals that are at least somewhat nutritionally sound. Or at least have some small amount of nutritional value. So let me be clear: this meal has basically zero nutritional value, and is not healthy. At all. But oh man. It is good. And how could it not be? It's full of some of my favorite things: sausage, beer, mustard, caramelized onions, and pasta. I actually did use wheat egg noodles, out of nutrition-guilt, and I roasted a pan of brussels sprouts, apples, and carrots to serve on the side. So I don't feel tooooo guilty. And you shouldn't either. Especially when you taste this outstanding dinner. I definitely believe in splurges, and this is one you should definitely make.
When we used to tailgate every weekend, beer brats were always a popular dish. This pasta is a play on that. The brats are first browned in a skillet. You then caramelize onions, make a super simple sauce of beer and mustard, then finish cooking the brats in the sauce, infusing them with the beer and tangy mustard. Served over egg noodles, this is major comfort food. And even better: it's one of the easiest and fastest meals ever. Super comfort food. Ready in under 30 minutes. Beer. Done and done.
Brats with Beer and Mustard Sauce over Egg Noodles
America's Test Kitchen's Pasta Revolution
serves 4 to 6
- 2 Tbs canola oil
- 1 lb bratwurst
- 2 medium onions, halved and sliced thin
- salt and pepper
- 1 (12-oz) bottle of a lager or other mild beer
- 1/3 cup Dijon mustard
- 12 oz egg noodles
Heat 1 tablespoon of the oil in a 12-inch skillet over medium hat. Add the sausage and cook until well-browned, about 5 minutes total, turning every minute or so. Transfer to a plate and set aside.
Add the remaining tablespoon of oil, the onions, and 1/4 teaspoon of salt to the now-empty skillet. Cook, stirring frequently, until the onions are softened and lightly browned, about 12-15 minutes.
Whisk the beer and mustard into the skillet with the onions until smooth.
Nestle the sausages into the sauce, along with any accumulated juices from the plate. Bring to a simmer and cook until the sausages are cooked through, about 10 to 12 minutes.
Transfer the sausages to a cutting board, and once they are cool enough to handle, slice them on the bias about 1/2-inch thick. Return the sausage to the skillet and season the sauce to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil, and cook the egg noodles until al dente, stirring often, about 10 minutes. Reserve 1/2 cup of the cooking water, drain the noodles, and return them to the pot.
Add the sausage + onions and beer sauce to the pot with the noodles, and toss well to combine. Add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency. Taste and season with salt and pepper as needed. Serve.