German Style Spaghetti Recipe
German Style Spaghetti Recipe is a dish that blends elements of Italian pasta with German flavors, resulting in a unique culinary experience.
Print Recipe
Pin Recipe
Servings: 6 People
Calories: 1615 kcal
Equipment
- Large pot for boiling spaghetti
- Large skillet for cooking bacon, sausage, and vegetables
- Saucepan for making cheese sauce
- Whisk for stirring the cheese sauce
- Serving dish for mixing and serving the dish
- Utensils for stirring and tossing ingredients
- Paper towels for draining bacon
Ingredients
- 16 oz spaghetti uncooked
- 1 lb bacon chopped
- 2 lb bratwurst sausage sliced
- 2 onion small yellow thinly sliced
- 2 cup mushrooms baby Bella or button thinly sliced
- 16 oz beer Heifeweizen or other German
- 6 tbsp butter unsalted
- 6 tbsp all-purpose flour
- 4 cups milk
- 2 cup cheese cheddar grated
- 4 tbsp mustard stoneground
- 2 tsp vinegar apple cider
- 1 cup sour cream
- 2 tbsp fresh chives chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
Boil the uncooked spaghetti according to package instructions until al dente.
- a. Bring a large pot of water to a boil.
- b. Add the spaghetti and cook for the recommended time.
- c. Drain the cooked spaghetti and set it aside.
In a large skillet, cook the chopped bacon until crispy.
- a. Place the chopped bacon in a cold skillet.
- b. Heat the skillet over medium heat and cook the bacon until it turns crispy.
- c. Remove the bacon from the skillet and drain it on paper towels.
In the same skillet, add the sliced bratwurst sausage and cook until browned.
- a. Place the sliced bratwurst sausage in the skillet with the bacon fat.
- b. Cook over medium-high heat until the sausage slices are browned.
- c. Remove the sausage from the skillet and set it aside.
Add the thinly sliced onions and mushrooms to the skillet and sauté until they become tender.
- a. In the skillet, add the sliced onions and mushrooms.
- b. Sauté over medium heat until the vegetables become tender.
Pour in the Heifeweizen or other German beer and let it simmer for a few minutes.
- a. Pour the beer into the skillet with the sautéed vegetables.
- b. Allow it to simmer for a few minutes to reduce.
In a separate saucepan, melt the unsalted butter over medium heat.
- a. Place the saucepan on the stove over medium heat.
- b. Add the unsalted butter and melt it.
Stir in the all-purpose flour to create a roux.
- a. Add the all-purpose flour to the melted butter.
- b. Stir continuously to form a smooth roux.
Gradually add the milk to the roux, whisking constantly until it thickens.
- a. Slowly pour in the milk while whisking.
- b. Continue to whisk until the mixture thickens into a creamy sauce.
Stir in the grated cheddar cheese until it melts into the sauce.
- a. Add the grated cheddar cheese to the creamy sauce.
- b. Stir until the cheese is completely melted and incorporated.
Mix in the stoneground mustard and apple cider vinegar.
- a. Add the stoneground mustard and apple cider vinegar to the cheese sauce.
- b. Stir until well combined.
Gently fold in the sour cream until the sauce is creamy.
- a. Add the sour cream to the cheese mixture.
- b. Carefully fold it in until the sauce becomes creamy.
Combine the cooked spaghetti, crispy bacon, browned sausage, and sautéed vegetables in a large serving dish.
- a. Place the cooked spaghetti, crispy bacon, browned sausage, and sautéed vegetables in a large serving dish.
- b. Toss them together to mix.
Pour the prepared cheese sauce over the spaghetti mixture and gently toss to coat.
- a. Pour the cheese sauce evenly over the spaghetti mixture.
- b. Gently toss everything together to ensure even coating.
Season with kosher salt and freshly ground black pepper to taste.
- a. Sprinkle kosher salt and freshly ground black pepper over the dish.
- b. Adjust the seasoning according to your taste.
Garnish with chopped fresh chives before serving.
- a. Sprinkle the chopped fresh chives over the dish as a garnish.
Notes
Cook bacon until crispy for added texture.
Slice bratwurst sausage evenly for consistent cooking.
Use fresh mushrooms for better flavor and texture.
Gradually add milk when making the cheese sauce to prevent lumps.
Adjust mustard and vinegar to taste for personalized flavor.
Toss ingredients gently to avoid breaking the spaghetti.
Garnish with fresh chives for a finishing touch.
Nutrition
Calories: 1615kcal | Carbohydrates: 85g | Protein: 58g | Fat: 113g | Saturated Fat: 47g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 2310mg | Potassium: 1370mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1318IU | Vitamin C: 4mg | Calcium: 591mg | Iron: 3mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
