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.