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Pasta pan with Mettwurst

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Ingredients for 2 servings:

  • 500 g pasta, cooked
  • 4 Mettwurst, or Pfefferbeisser, or Boiled Sausages
  • 5 eggs
  • 1 m.-sized onion(s)
  • n. B. Cheese, grated
  • Salt
  • nutmeg
  • some oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

‘Pan Chemistry’

Sauté the onion in a pan until translucent. Cut the sausages into approximately 1 cm thick slices and add them to the pan with the onions, frying briefly. Then add the pasta to the pan and stir everything together. Whisk the eggs with salt, pepper, and nutmeg and pour them over the pan, stirring several times until the egg is slightly set. Reduce the heat slightly and sprinkle the grated cheese over the top. Cover the pan. When the cheese has melted nicely, the “pan chemistry” is ready.

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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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Pasta pan with Mettwurst