7/14/2011

Grilled Brats with Sauerkraut and Apples on Egg Noodles

We Daring Chefs were busy this month whipping up homemade noodles.  Mine were fun.  First I did Fazzoletti with Pesto and fresh corn.  However, not being all that happy with the result (my pesto was a flop), went on to this dish.  It is definitely something you can do with any extra brats you grilled on the week-end.

 Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!


I have come to the conclusion, after this noodle experience, that you want to make your pasta early in the week, or the day.  As I did with the second batch.  Then, after freezing or chilling, when you are not in the middle of  your dinner prep,  the pasta is just a part of your mise en place.  A done deal...almost.

I made the Fazzoletti right along with the rest of my dinner, and it does jam things a bit.  The remainder of the batch waited until early the next day, when I rolled out some wide tagliatelle for the Brats with Apples dish.  I used a classic egg noodle recipe, though 1/4 cup of the flour was whole wheat spelt.




Curled up a bit, frozen and then bagged, the pasta was ready to go.  I caramelized an onion in some butter, adding in a peeled and chopped apple towards the end with a 1/2 tablespoon of minced sage, then the brats, cut in 1 inch slices and 10 oz. sauerkraut.  It needed more of a sauce, so I added in a 1/2 packet of brown gravy mix (don't worry, a healthy brand) and some water.  Delish.

I am sending this off to Presto Pasta Nights, hosted this week by Debbie of Debbie Does Dinner.  And, be sure to check what the more daring chefs (than me) cooked up at The Daring Kitchen.

5 comments:

Renata said...

The combination brats-apples-onions sounds just divine! I'd love to try it :)
Thanks for visiting, the veggie flavors in my noodles did not come through really, but definitely tasted a little different from the original pasta. The smell of the raw pasta is more evident, I keep opening the can where I stored the leftover dry pasta to smell it :)

My name is Andy. said...

Looks great! Thanks for sharing.

blepharisma said...

I love the flavour combination you used for your pasta, and totally great suggestions about making the pasta in advance and freezing it. Great job!

Makey-Cakey said...

The sauerkraut sauce sounds delicious - I love sauerkraut, so am bookmarking this one to try in the future :o)

tandysinclair.com said...

I am so sorry I did not get your email! I would never contemplate making pasta without my machine. Thanks for sharing this with PPN - please submit it for this week :)