Meats Recipes - Bratwurst with Noodles

Ingredients                        

• 4 veal bratwursts

• 45 ml/3 tbsp unsalted (sweet) butter

• 45 ml/3 tbsp sunflower oil

• 750 ml/1 1/4 pts/3 cups soured (dairy sour) cream

• 350 g/12 oz ribbon noodles

• 30 ml/2 tbsp German mustard

• 15 ml/1 tbsp chopped sage

• Salt and freshly ground black pepper

• 2 onions, separated into rings

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Method:

1. Place the sausages in a pan of water. Bring to the boil and drain. Dry on kitchen paper.

2. Melt two-thirds of the butter in a large pan with 15 ml/1 tbsp of the oil. Add the bratwursts and fry until golden on all sides.

3. Remove from the pan with a draining spoon. Add the cream and boil, scraping up the meat residue, for about 10 minutes until it is thick and reduced by half.

4. Meanwhile, cook the pasta according to the packet directions. Drain, toss in the remaining butter and keep warm.

5. Add the mustard, sage and a little salt and pepper to the cream. Heat through, stirring. Thickly slice the bratwursts and add to the sauce.

6. Heat through for 2 minutes. Meanwhile, fry (sauté) the onion rings in the remaining oil until golden. Drain on kitchen paper.

7. Pile the noodles on to serving plates. Top with the sauce and garnish with the onion rings.