Orecchiette With Brussels Sprouts and Bratwurst
Updated December 10, 2018
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
12 ounces fully cooked bratwurst (about 4 links), sliced ½-inch thick (see tip)
1 cup thinly sliced onion
12 ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
8 ounces drained sauerkraut, coarsely chopped (about 1 ½ cups)
3 cloves garlic, thinly sliced
Salt and pepper
1 pound orecchiette
½ cup grated Parmesan (2 ounces), more for serving
½ cup sour cream (4 ounces)
2 tablespoons chopped fresh dill, parsley or chives
Nutritional analysis per serving (4 servings)
103 grams carbs; 105 milligrams cholesterol; 931 calories; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams saturated fat; 42 grams fat; 9 grams fiber; 1278 milligrams sodium; 36 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
- Step 2
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 ½ cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.
Fully cooked bratwurst is widely available in most markets. If using fresh, lightly prick them with a fork, and simmer in water or stock (or pan-fry in oil or butter) until cooked through, about 15 minutes.
Private Notes
Comments
Greeting from the land of sauerkraut - Germany. I made this today, with pieces of bacon instead of bratwurst, and my favorite canned sauerkraut. Delicious! Finally an idea how to prepare old fashioned brussels sprouts in another way than I know it from my mom (and her mom and her ....).
This was easy to prepare and quick - since we have a vegetarian in the family, I made one helping with mushrooms instead of sausage. I also add red pepper flakes for a little kick.
Easy meal. Will make again as we both really liked it. May add a little more sauerkraut. Am considering roasting the Brussels sprouts separately before adding towards the end.
Always looking for recipes to incorporate sauerkraut this was a good one, used turkey sausage and green cabbage because I don't like brussels sprouts. We'll make this again and add a little more sauerkraut.
It's vaguely German, so it's connected to Oktoberfest???
If you need to cook uncooked bratwurst boil then in beer and onions.