What's for Dinner: Bratwurst and Mushroom Noodle Bake


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BratWurst and Mushroom Noodle Bake

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My roots are in Southern Germany, so of course I'm a fan of Oktoberfest, the Bavarian (and world's largest) festival held each year in Munich and mimicked the world round, including here in Pittsburgh. (The celebrations continue at Hofbrauhaus Pittsburgh and Penn Brewery through this weekend, and at Teutonia Mannerchor in Deutschtown on Saturdays through the end of October.) Mostly it is an excuse to drink good German beer, but you also can stuff yourself silly with wurst and other delectable German fare.

This ode to the Old Country features bratwurst, a mild pork sausage. But you also could substitute bockwurst, made with veal and eggs. This is a rich dish, so be sure to serve it with your favorite Oktoberfest beer. Prost!

  • 8 ounces wide egg noodles
  • 2 tablespoons unsalted butter
  • 1 pound fresh bratwurst sausage (about 4)
  • 1 cup peeled, medium-diced celeriac (celery root)
  • 1 cup medium-dice yellow onion
  • 16 ounces white mushrooms, stemmed and quartered
  • 1 cup dry Riesling or another sweet white wine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 4 teaspoons Dijon mustard
  • 1 cup heavy cream

Heat oven to 375 degrees and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil over high heat. When it boils, add egg noodles and cook for half the time indicated on the package. Drain and set aside in a large bowl.

Melt butter in a large frying pan over medium heat. When the foaming subsides, add sausages and cook until browned all over, about 10 minutes. Remove to a plate and set aside.

Add celery root and onion to pan and season with salt and freshly ground black pepper. Cook until just starting to soften, about 5 minutes. Increase heat to medium high, add mushrooms and cook, stirring rarely, until just starting to brown, about 8 minutes. Sprinkle flour on top. Add wine and cook, scraping up any browned bits from bottom of pan, stirring constantly, until flour is well incorporated. Add chicken broth and mustard, stir and bring to a simmer.

Remove from heat and pour in cream. Add sauce to noodles and stir until evenly coated. Taste and season with salt and freshly ground black pepper as desired.

Transfer to a 13-by-9-inch baking dish, and nestle reserved sausages in noodles. Cover with foil and bake until sauce is bubbling, about 20 minutes. Remove foil and bake until top of casserole is slightly browned and sausage is cooked through, about 10 minutes more.

Serves 4.

-- Adapted from chow.com

whatsfordinner

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.


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