When nothing but an original recipe will do, this is the one for you! Authentic German Spaghetti is full of delicious flavors from two cultures that come together to make something great. This authentic dish borrows a bit of Italian with some al dente spaghetti, then is off to Germany with a delicious, beer-enhanced cheese sauce that brings all the players together, including the bratwurst, baby bella mushrooms, and bacon bits within. Let the combined, new tastes of Authentic German Spaghetti take you to a different place and time. Be original!
Ingredients
- 1 (16-ounce) package spaghetti
- 1 pound bacon, chopped
- 2 pounds bratwurst sausage, sliced
- 2 yellow onions, thinly sliced
- 2 cups baby bella or button mushrooms, thinly sliced
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups milk
- 1 (16-ounce) bottle beer, of your choice
- 2 cups cheddar cheese, grated
- 4 tablespoons stone ground mustard
- 2 teaspoons apple cider vinegar
- 1 cup sour cream
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons parsley, chopped, can substitute chives
Directions
Step 1 –In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain the pasta.
Step 2 –In a large skillet over medium heat, add the bacon and cook until it is crispy, about 6-8 minutes.
Step 3 –Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate to drain. Reserve the bacon drippings in the skillet.
Step 4 –In the same skillet, add the bratwurst sausages to the reserved bacon drippings and cook until they are browned and reach an internal temperature of 145 degrees F.
Step 5 –Transfer the cooked sausages to a second paper-towel-lined plate to drain. Reserve the drippings in the skillet.
Step 6 –In the same skillet, add the onions to the reserved drippings and sauté until they are translucent and lightly caramelized.
Step 7 –Add the mushrooms to the onion mixture and sauté until tender and golden-brown.
Step 8 –Pour the onion mixture into a medium bowl and transfer the skillet away from the heat.
Step 9 –In a medium saucepan over medium heat, melt the butter.
Step 10 –Add the flour to the melted butter and cook until a roux forms, about 1 minute.
Step 11 –Gradually add the milk and the beer to the flour mixture and whisk to combine until no lumps remain. Cook, while stirring, until it has thickened and comes to a gentle boil.
Step 12 –Reduce the heat to low. Add the cheddar cheese to the beer mixture and stir constantly until it has melted and is smooth.
Step 13 –Add the mustard, the vinegar, and the sour cream to the cheese sauce and stir well to combine.
Step 14 –Taste the cheese sauce and season with the salt and the black pepper, as needed. Stir to combine.
Step 15 –In a large pot or deep skillet, add the cooked spaghetti, the cooked bacon, the cooked bratwursts, and the onion mixture and stir to combine.
Step 16 –Add the cheese sauce to the spaghetti mixture and gently toss until all the ingredients are well-coated.
Step 17 –Reduce the heat to low. Cook the spaghetti mixture, stirring occasionally, until the flavors have melded together, about 3-4 minutes.
Step 18 –Serve the spaghetti, garnished with the parsley.
