Bratwurst – Spaghetti – Pan

5 from 6 votes
Prep Time 40 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 3 people


Bratwurst - Spaghetti - Pan

  • 4 piece Sausages, coarse
  • Rapeseed oil to taste
  • 2 piece Red pointed peppers
  • 1 small can Tomato paste
  • 1 pack Chunky seasoned tomatoes
  • Raw cane sugar to your taste
  • 400 ml Vegetable stock
  • Salt, gourmet pepper, paprika powder to taste
  • 150 g Spaghetti
  • Frozen peas (leftovers)
  • 2 Branches Spice thyme from our own garden
  • 1 pinch Raw cane sugar


  • First, preheat the oven to 230 degrees top / bottom heat. Then take a baking dish and grease it. Cut the sausages with a knife on both sides. Then place in the greased casserole dish and put in the preheated oven. Cook for about 40 minutes, turn once halfway through the cooking time.
  • Cut the spaghetti in half, cook until al dente, drain and drain. Clean the pointed peppers and cut into small pieces. Then take a pan and pour in the rapeseed oil, heat it up. Add the pointed pepper pieces and sauté. Then stir in tomato paste, sweat. Now add chunky, seasoned tomatoes.
  • Stir and add the raw cane sugar. Now deglaze the whole thing with the vegetable stock, season with salt, gourmet pepper and paprika powder to taste. Let it continue to cook and add the remaining amount of frozen peas, stir. Also add the drained halved spaghetti, mix.
  • Take fried sausages out of the oven and cut into bite-sized slices / pieces. Add this to the pan with the cooked ingredients. Stir and let steep for a few more minutes. Strip the seasoned thyme from your own garden, add stir.
  • Take one or more deep plates and place the bratwurst - spaghetti pan on top. Serve immediately!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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