Nyt
Orecchiette With Brussels Sprouts and Bratwurst
4 servings
servings20 minutes
total timeIngredients
2 tablespoons unsalted butter
12 ounces fully cooked bratwurst (about 4 links), sliced 1/2-inch thick (see tip)
1 cup thinly sliced onion
12 ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
8 ounces drained sauerkraut, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, thinly sliced
Salt and pepper
1 pound orecchiette
1/2 cup grated Parmesan (2 ounces), more for serving
1/2 cup sour cream (4 ounces)
2 tablespoons chopped fresh dill, parsley or chives
Directions
Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.
Nutrition
Serving Size
-
Calories
930
Total Fat
42 g
Saturated Fat
18 g
Unsaturated Fat
20 g
Trans Fat
0 g
Cholesterol
-
Sodium
1310 mg
Total Carbohydrate
103 g
Dietary Fiber
9 g
Total Sugars
8 g
Protein
36 g
4 servings
servings20 minutes
total time