Pasta with meatballs in mustard sauce

Ingredients for 4 servings:

• 500 g bratwurst, raw
• 1 tbsp vegetable oil
• 250 ml water
• 1 tbsp mustard, medium hot
• 1 tbsp Dijon mustard
• 300 g cream
• 1 bunch of parsley
• 500 g pasta, preferably penne
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy and fast

Score the raw sausages lengthwise with a sharp knife and remove the skin. Using moistened hands, form the sausage meat into small balls, about 40 of which you would then make. Brown these balls all over in a large pan with vegetable oil. Add the water and cook over medium heat for 5 minutes. Remove the meatballs briefly, then whisk in the medium-hot mustard and Dijon mustard to stir them into the cooking liquid. Add the cream, finely chopped parsley, and the meatballs. Season with salt and pepper. Simmer for another 5 minutes with the lid closed and reduce the heat to low. Cook the pasta in salted water according to the package instructions, drain briefly, then add it to the sauce while still moist, stir, and serve.