Easy to make homemade bratwurst cooked with red peppers then tossed with pasta and a super fast mustard sauce is bowl full of summertime comfort without a grill.
I’d like blame the fact that I don’t own a grill on being a recently-moved apartment dweller but the truth is I didn’t own a grill even when I had my various houses. I *love* the flavor of food off a charcoal grill but they seemed so fussy to get going and then having to clean them, etc. And I am a lazy Sashi. Yeah, I could have gotten a propane grill but meh. It’s just not the same.
The apartment I live in now only allows grills to be used 15 feet from the building so I’d have to go down to the ground level and basically cook in my downstairs neighbor’s back yard. That’s way more work than I want to devote to messing with a grill.
Besides burgers and BBQ chicken, one of my favorite grilled meats are brats which are loaded with so many things that make my stomach hurt not to mention sodium nitrite which is a migraine trigger for me. That’s why I had come up with the brat patties a while back. I had planned to make them for dinner but, when it came time to cook, I realized I had already used the last of the burger buns from the freezer.
Fortunately, I had already been plotting this dish in my brain so it ended up being the perfect time to make it and it turned out so much better than I could have imagined! The bratwurst mixture just takes a couple of minutes to mix up and then I let it sit while I got the water boiling for the pasta and cut up my peppers. By the time the pasta was done cooking, the bratwurst meat and peppers were cooked and the sauce was heated. Then it all got tossed and nommed.
If you like a saucier sauce, then by all means increase it! The pasta absorbs a lot of it so, if you have leftovers, it may be a little dry. I just tossed mine with a little more mustard and it was fine. If you like onion, I think replacing one of the peppers with chopped onion would be SO good but I couldn’t do that to Mr. O.And, if you really want to, you COULD use store-bought brats but this is so quick to mix up and you can see exactly what goes into it. Plus, people seem impressed when you say you made your own bratwurst. 🙂
- 1 lb reduced fat ground pork
- 3/4 tsp salt
- 3/4 tsp ground coriander
- 1/2 tsp sugar
- 1/4 tsp ground mace
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground allspice
- 1/4 tsp paprika
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne (1/4 tsp if you like a spicy sausage)
- 12 oz wheat egg noodles
- 2 bell peppers, deseeded, deveined, and diced
- 4 Tbsp (1/2 stick) unsalted butter
- 1/4 c olive or canola oil
- 1 Tbsp minced garlic
- 2 Tbsp spicy brown mustard
- 2 Tbsp yellow mustard
- Salt and pepper, to taste
- In a large bowl, mix together the ground pork, 3/4 tsp salt, coriander, sugar, mace, black pepper, allspice, paprika, nutmeg and cayenne. Mix well until well blended. Let it sit until needed.
- Bring a large pot of water to boil over high heat for the pasta. Cook according to package directions. Drain but do not rinse.
- As soon as the water is on the heat, prep the peppers and set aside.
- Set a large nonstick skillet over med-high heat and let heat for a few minutes.
- Add the sausage mix and cook, breaking into to large bite-sized pieces. When the pieces are about halfway cooked, about 5-7 minutes. Stir in the peppers and cooking, stirring, until the sausage pieces are brown and cooked through, another 5-7 minutes.
- Remove the sausage and peppers to a bowl and set aside.
- In the same skillet over medium-high heat, melt the better with the oil. As soon as the butter is melted, stir in the garlic and cook until softened, about 3 minutes. Whisk in the mustard until well blended. Stir in the pasta and toss to coat well. Stir in the sausage and pepper mix and serve.