Orecchiette With Brussels Sprouts and Bratwurst
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 12ounces fully cooked bratwurst (about 4 links), sliced ½-inch thick (see tip)
- 1cup thinly sliced onion
- 12ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
- 8ounces drained sauerkraut, coarsely chopped (about 1½ cups)
- 3cloves garlic, thinly sliced
- Salt and pepper
- 1pound orecchiette
- ½cup grated Parmesan (2 ounces), more for serving
- ½cup sour cream (4 ounces)
- 2tablespoons chopped fresh dill, parsley or chives
Nutritional analysis per serving (4 servings)
931 calories; 42 grams fat; 17 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 103 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 36 grams protein; 1278 milligrams sodium
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 1½ 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.
I made this as written and agree with other reviewers that the pasta ratio is off. I used store made sauerkraut (it was so thick and yummy looking), but didn’t have the bite needed to balance this dish. A sharp sauerkraut flavor and heavy dill made the difference in leftovers (I squeezed some lemon to bump up the acidity). Next time would make with less pasta, Italian sausage and a bunch more dill at the end. A good winter pasta dish that needs some tweaking to personal taste.
Tastier than I thought it would be! Makes way more than 4 portions. We had three dinners and three lunches. I would add more Brussels sprouts next time.
Not even close to the prep time. I’ve been at it for over an hour and I’m not even close to done yet. This is the most off recipe for timing for cooking dinner during a weekday with a toddler. Don’t do it, parents!