Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Bavaraian Herb Rye Fusilli with Beer Cheese Sauce and Polidori Bratwurst
- 1 lb Pappardelle's Bavarian Herb Rye Fusilli
- 1 lb Polidori Bratwurst
- 1/4 cup all purpose flour
- 6 tbsp butter
- 3 cups milk
- 1 1/2 cups cheddar cheese shredded
- 1 cup pretzels
- 1/2 cup beer (lager or ale)
- 1/2 tbsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- chopped parsley, as garnish
- Begin by heating a pan with the olive oil, and then add the Polidori Bratwurst, and cook through.
- Once the bratwurst have cooked and cooled, slice on a bias and set aside.
- To prepare the pasta, bring a pot of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently.
- While the pasta cooks, start the sauce. Start by melting 4 tablespoons of butter (remaining 2 will be used later) in a medium saucepan. Add the flour and whisk until smooth. Cook until it just starts to turn golden, and has a nutty smell.
- Add the 3 cups of milk and the 1/2 cup of beer and whisk until the mixture thickens and bubbles. Then add the 1 1/2 cups of shredded cheddar cheese.
- Continue to whisk until all the cheese is melted. Then add in the Worcestershire sauce, dijon mustard, paprika, and salt and pepper to taste.
- To make the pretzel crumble, either grind or crush 1 cup of pretzels until they are mostly small pieces. Melt the remaining 2 tablespoons of butter in a sauté pan, and then add the crushed pretzels, garlic powder, and salt and pepper to taste. Cook until toasted and a rich brown color.
- Serve the pasta with the sauce, bratwurst, pretzel crumble, and garnish with chopped parsley and paprika.