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Noodle pan with Nuremberg sausages and carrots

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Ingredients for 2 servings:

  • 200 g pasta
  • salt water
  • 1 onion(s)
  • 4 large carrots
  • 1 package of bratwurst (Nuremberg bratwurst)
  • 250 ml broth
  • 2 tbsp crème fraîche
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the pasta in salted water and drain in a colander. Cut the sausages into pieces (I cut each sausage in half). Peel the onions and carrots and dice them. Brown the Nuremberg sausages in a little fat in a large pan until well-cooked. Add the onions and let them brown a little. Add the carrots and cook them for a bit. Deglaze with the stock and simmer for about five minutes. Season well with salt and pepper. Stir in the crème fraîche. Do not let it boil any further. Finally, add the pasta and let it warm through. Season again if necessary.

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Written by John Myers

Professional Chef with 29 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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