German Spaghetti...something Wūnderful!
German Spaghetti? You will be surprised how good this dish is!
Things to know:
What is German spaghetti?
German spaghetti refers to a hearty, non-traditional adaptation of Italian pasta, usually featuring bacon (or ground beef), mushrooms, onions, and often a creamy or mustard-based sauce rather than a standard marinara. It is considered a comforting “Oma-style” (grandma-style) home-cooked meal rather than a traditional German dish.
What are some variations on German Spaghetti?
Creamy Mushroom & Sausage: A popular version featuring bacon, bratwurst, onion, mushrooms, sour cream, and sometimes beer.
Hearty Meat & Tomato: A casserole-style dish combining ground beef, bacon, tomato sauce, onions, and sometimes sugar for sweetness.
Käsespätzle/Spaghetti: A variation using spaghetti with cheddar, emmental, or Gruyère cheese
What is bratwurst?
Bratwurst is a type of German sausage, traditionally made from pork, veal, or a combination, seasoned with spices like marjoram, nutmeg, and caraway, and served grilled, pan-fried, or simmered. Unlike hot dogs, bratwurst is typically a fresh, uncooked sausage with a coarse texture, and it’s known for its juicy, savory flavor, often served on a roll with mustard and sauerkraut.
How is bratwurst different from sausage?
Bratwurst typically uses high-quality pork or a combination of pork and veal, with specific traditional spices. – Sausage can be made from a wide range of meats (pork, beef, chicken, turkey) and has a much broader spice profile depending on the type.
What is the origin of spaghetti?
Spaghetti originated in Sicily, Italy, around the 12th century, with roots in Arab culinary traditions, specifically string-like pasta known as itriyya introduced during the 9th-century Arab conquest. Contrary to popular myth, Marco Polo did not bring pasta from China to Italy; early Italian pasta records predate his travels. The first definitive records date to 1154, when Arab geographer Muhammad al-Idrisi reported that pasta manufactured in Trabia, Sicily, was shipped throughout the Mediterranean.
Ingredients:
8 oz uncooked spaghetti
1/2 lb bacon, chopped
1 lb bratwurst sausage, sliced
1 small yellow onion, thinly sliced
1 cup baby Bella or button mushrooms, thinly sliced
8 oz Heifeweizen or other German beer
3 T unsalted butter
2 cups milk
1 cup cheddar cheese, grated
1/2 cup sour cream
1 T fresh chives, chopped
Kosher salt and freshly ground black pepper , to taste
1. Cook pasta according to package directions, and reserve 1/2 cup of the cooking water.
2. In a large skillet over medium-high heat, cook the bacon until crisp. Remove bacon to a paper towel-lined plate to drain. Do not remove fat.
3. Add sausage and onions and cook until sausage is starting to brown and onions are translucent. Add mushrooms and cook until soft and onions have started to caramelize.
4. Add beer and scrape any bits from bottom of pan. Cook until liquid reduces to 1/4 cup. Remove from heat and keep warm.
5. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in flour and cook for 2 minutes, whisking constantly.
6. Slowly stir in milk. Bring to a simmer, reduce heat to medium-low and continue cooking until mixture thickens, stirring often, about 5 minutes.
7. Stir in mustard and cheese and remove from heat. Add apple cider vinegar, salt and pepper, and stir until incorporated.
8. Add sausage mixture and sour cream and stir until well combined. Toss with pasta, adding reserved pasta cooking water if mixture is too thick.
9. Adjust seasoning as needed, top with snipped chives, and ENJOY!
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