Bavaraian Herb Rye Fusilli with Beer Cheese Sauce and Polidori Bratwurst

Bavarian Herb Rye Fusilli with Beer Cheese Sauce and Polidori Brats

Name: Bavarian Herb Rye Fusilli with Beer Cheese Sauce and Polidori Brats
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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 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

Bavarian Herb Rye Fusilli with Beer Cheese Sauce and Polidori Brats is a hearty and flavorful pasta dish that marries the rich and creamy goodness of beer cheese sauce with the savory delights of Polidori bratwurst. The addition of Bavarian herb rye fusilli adds a unique twist to this comforting meal, creating a memorable culinary experience with every bite.

Made with:
Bratwurst Links

20 30 1

Share this recipe:

Scale this recipe:

Ingredients:

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 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

Directions:

Begin by heating a pan with the olive oil, then add the Polidori Bratwurst and cook through.
Once the bratwurst has 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 four tablespoons of butter (the remaining two 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 the Worcestershire sauce, dijon mustard, paprika, and salt and pepper to taste.
To make the pretzel crumble, grind or crush 1 cup of pretzels until they are mostly small pieces. Melt the remaining two 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.