Bratwurst – Vegetable – Pasta Bake

Ingredients for 6 servings:

• 500 g bratwurst, various (pork, cheese sausage, beef…)
• 500 g pasta (e.g. farfalle)
• 750 g mixed vegetables, also frozen
• 1 onion(s)
• 2 tbsp butter
• 3 tbsp flour
• 1 liter of milk
• 3 eggs
• Vegetable broth, granulated or homemade
• 100 g Parmesan, freshly grated
• 30 g butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

spicy leftover casserole

A visit to my freezer revealed various packages of leftover grilled sausages and vegetables from last season’s barbecue season. The result was this hearty casserole, which not only tasted good but also significantly improved the freezer’s clutter. Dice or slice the onion and sausages (the sausages into approx. 8 mm cubes). Fry the onions and sausage in a little oil until golden brown. Cook the pasta al dente and remove with a slotted spoon. Chop the vegetables to taste and cook in the pasta water until al dente. Mix everything together and pour into a casserole dish, reserving any fat that has rendered from the sausages. Melt the butter, add the cooking fat, stir in the flour, and sauté for a few minutes. Gradually add the milk. Season to taste with stock powder and pepper. Let cool slightly, then stir in the eggs and half of the Parmesan cheese. Spread the sauce over the pasta mixture, top with butter flakes, and sprinkle with the remaining Parmesan cheese. Bake at 160°C for 40-45 minutes until golden brown.