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German Spaghetti Recipe

German Spaghetti Recipe

5 from 1 vote
The German Spaghetti Recipe is a delicious dish that combines the flavors of Italy and Germany. It is a fusion of two culinary traditions, resulting in a unique and flavorful meal.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: German
Calories: 1211
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz spaghetti uncooked
  • 1 lb bacon chopped
  • 2 lb bratwurst sausage sliced
  • 2 yellow onion thinly sliced
  • 2 cup mushrooms baby Bella or button thinly sliced
  • 16 oz beer
  • 6 tablespoons butter unsalted
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • 2 cup cheddar cheese grated
  • 4 tablespoons mustard stoneground
  • 2 teaspoon vinegar apple cider
  • 1 cup sour cream
  • 2 tablespoon chives chopped
  • Kosher salt
  • black pepper freshly ground to taste

Equipment

  • Large pot for boiling spaghetti
  • Large skillet for cooking bacon, bratwurst, onions, and mushrooms
  • Medium saucepan for preparing the beer cheese sauce
  • Whisk for combining the ingredients in the beer cheese sauce
  • Slotted spoon for removing cooked bacon
  • Serving dish or individual plates for serving the German Spaghetti
  • Knife for chopping ingredients
  • Cutting board for preparing ingredients

Method
 

Boil the spaghetti:
  1. a. Fill a large pot with water and bring it to a boil.
  2. b. Add a pinch of salt to the boiling water.
  3. c. Carefully add the spaghetti to the pot.
  4. d. Cook the spaghetti according to the package instructions until al dente.
  5. e. Drain the cooked spaghetti and set it aside.
Cook the bacon and bratwurst:
  1. a. In a large skillet, cook the chopped bacon over medium heat until crispy.
  2. b. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, leaving the bacon grease in the skillet.
  3. c. In the same skillet, add the sliced bratwurst sausage.
  4. d. Cook the bratwurst until browned and cooked through.
  5. e. Remove the cooked bratwurst from the skillet and set it aside.
Sauté the onions and mushrooms:
  1. a. In the same skillet, add the thinly sliced onions to the bacon grease.
  2. b. Sauté the onions over medium heat until they become translucent and lightly caramelized.
  3. c. Add the sliced mushrooms to the skillet and continue sautéing until they become tender and golden brown.
  4. d. Remove the onions and mushrooms from the skillet and set them aside.
Prepare the beer cheese sauce:
  1. a. In a medium saucepan, melt the unsalted butter over medium heat.
  2. b. Stir in the all-purpose flour and cook for a minute to make a roux.
  3. c. Gradually whisk in the milk, ensuring there are no lumps.
  4. d. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
  5. e. Reduce the heat to low and stir in the grated cheddar cheese until melted and smooth.
  6. f. Add the stoneground mustard, apple cider vinegar, and sour cream to the sauce, stirring well to combine.
  7. g. Season the sauce with salt and freshly ground black pepper to taste.
Combine the ingredients:
  1. a. In a large pot or skillet, combine the cooked spaghetti, cooked bacon, cooked bratwurst, sautéed onions, and mushrooms.
  2. b. Pour the beer cheese sauce over the ingredients and gently toss everything together until well coated.
  3. c. Cook the combined mixture over low heat for a few minutes, stirring occasionally, to allow the flavors to meld together.
Serve the German Spaghetti:
  1. a. Garnish the German Spaghetti with freshly chopped chives.
  2. b. Divide the dish into individual servings and serve it hot.
  3. c. Enjoy this flavorful and hearty German Spaghetti dish!

Notes

Cook the bacon in batches to ensure it becomes crispy and evenly cooked.
Slice the bratwurst sausage at a slight angle to add visual appeal to the dish.
Use a non-stick skillet to prevent ingredients from sticking during cooking.
Pre-slice the onions and mushrooms to save time during the sautéing process.
Grate the cheddar cheese before starting the beer cheese sauce for easy melting.