Bratwurst in beer and caper sauce with egg noodles
Browned sausages in a roux-thickened beer and caper sauce, served with mushrooms and egg noodles.
Active time40 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 100 g fresh button mushrooms
- 1 lemon
- 15 g unsalted butter
- 500 g raw pork bratwurst
- 120 ml lager beer
- 120 ml ready-to-use meat stock
- 20 g drained capers
- 10 g all-purpose wheat flour
- 0.2 g dried bay leaf
- 320 g dried broad wheat egg noodles
- ≈ ¼ tsp ground black pepper
- 3 g fine salt
- 8 ml white wine vinegar
Preparation
Clean the mushrooms and trim any dirty stalk ends. Cut and squeeze the lemon. Strain the juice and measure out 30 ml. Melt the butter in a large pan over medium heat. Cook the sausages for about 15 minutes, turning frequently, until browned and at least 75 °C at the centre for 30 seconds. Extend cooking if needed. Set aside on a clean plate, leaving the fat in the pan. Slice the mushrooms.
100 g fresh button mushrooms1 lemon15 g unsalted butter500 g raw pork bratwurst- frying pan
- tongs
- thermometer
- knife
- citrus juicer
- fine sieve
- bowl
- board
Sauté the mushrooms in the remaining fat for about 5 minutes until their water evaporates. Sprinkle in flour and stir for 1 minute without burning. Gradually whisk in beer and stock. Add vinegar and bay, then simmer for 10 minutes. Add capers, the measured lemon juice, all the salt and pepper. Return sausages and all their juices to the sauce for 5 minutes over low heat. Remove the bay.
120 ml lager beer120 ml ready-to-use meat stock20 g drained capers10 g all-purpose wheat flour0.2 g dried bay leaf≈ ¼ tsp ground black pepper3 g fine salt8 ml white wine vinegar- frying pan
- whisk
- spoon
While the sauce simmers, cook the noodles in a large pot of unsalted water for the package time, then drain. Cut the cooked sausages into bites on a clean board to share among portions. Serve with all the noodles, mushrooms and sauce.
320 g dried broad wheat egg noodles- pot
- colander
- clean board
- knife
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration