Pasta with kale, bratwurst and mustard sauce - Seasonal tastes better
Now it's official: It's getting cold. We've been feasting on the year 2018 for as long as 11 months. Always with seasonal recipe ideas in our luggage. And now the time has come: There is the first kale! Winter is coming! Last week I went to the market and saw this beautiful organic kale from a nearby farm. He had to go with him and that's why Pasta with kale, sausage and mustard sauce is better in my version of Seasonal !
A dish that I noticed last fall in an issue of a British food magazine. And now, after all, I cooked up. I was not disappointed! Usually I always say that I take recipe ideas often only as inspiration and rarely cook according to prescribed recipes. Sometimes I change something, sometimes something. Put my own note in a dish, change a style of preparation. But not with this recipe! Here I find the cooking method fantastic and have really changed only small nuances on the recipe.
Bratwurstbrät is such a thing, for example, that is not used so often with us. However, in English and American recipes, sausages are quite common in the recipe, of which only the sausage meat is used. Mostly it's salsiccia or another spicy sausage. The whole thing is reminiscent of a spicy mince meat and makes really great with pasta or in stews or soups. I have decided on the market at my Eifeler butcher for a fresh coarse bratwurst Nürnberger Art. It tastes really good and has a great marjoram note. The nice thing is: The dish will certainly taste good with a fresh salsiccia with a fennel note, with a fresh, spicy merguez or a simple coarse sausage from the butcher of your confidence. Anything you like is allowed!
Creamy mustard sauce
What also blew me away is the delicious sauce. Slightly creamy, spicy and seasoned with a coarse-grained mustard. I used a great mustard from the Eifel.Alternatively, you could also use a traditional coarse grained Dijon mustard or French Rotisseur mustard, depending on what you have in the house.
Pasta with kale
And to make things even more flexible, kale can also be wonderfully replaced by other leafy vegetables, depending on the season. For example spinach, chard or radicchio. At least I can say for myself that the way of preparation and the composition of the sauce make this pasta dish an absolute after-work favorite. I take it firmly in my assortment and walk it off again and again. So it's high time you tried the dish now. Have fun cooking! And try out my Hasselback Beetroot with goat cheese and garlic yoghurt from the last round #seasonal tastes better.
Pasta with kale, bratwurst and mustard sauce
Recipe for quick after-work pasta with fresh kale, spicy sausage fry and one Creamy Mustard Sauce
- 250g fresh kale
- 200g short, broad pasta (here: fusilloni)
- 4 fresh coarse sausages
- 2 garlic cloves
- 1 pinch of chile flakes
- 1 tbsp coarser Mustard
- 150 ml vegetable stock
- 100 g cream
- Olive oil
- Sea salt and freshly ground black pepper
- approx. 40 g freshly grated Parmesan to serve
Thoroughly wash the kale and shake it dry, then cut the leaves off the leaf ribs. Roughly chop the leaves and place in a large, heat-resistant bowl. Use or compost the stems elsewhere. Boil the water and pour over the kale leaves until covered. Set aside and drag.
Cook the pasta according to the instructions in plenty of salted al dente.
While the pasta is cooking, sauté the sausage meat out of the intestines and fry in a little olive oil over medium heat in a large frying pan. Again and again with a wooden spoon or a spatula press apart so that the sausage meat cooks evenly. Roast crispy brown, then peel the garlic and finely chop. Add together with the chili flakes and the mustard to the meat.Pour in vegetable stock and bring everything to a boil. Add the cream and let it simmer for 2-3 minutes until the kale has collapsed.
Drain the pasta (if necessary, keep some cooking water if the sauce is too heavily sprinkled) and add to the pan with half of the freshly grated Parmesan cheese. If necessary, add the cooking water. Stir everything thoroughly, heat again and season with salt and pepper. Serve immediately with more Parmesan sprinkled.
As described above, the recipe is very versatile: Instead of Fusilloni you can also use Rigatoni or other dry pasta. Instead of coarse bratwurst you can also use Merguez or Salsiccia, and instead of the kale you can just use spinach, chard or Raddichio.
Other seasonal recipe ideas in November
Small curio shop - Blacktail tart with walnut crumble//Jankes * Soulfood - Kispir with kisir, red cabbage & yoghurt sauce//Gingerbread nest - Baked pumpkin wedges with mustard glaze and pumpkin seed polenta with corn poulard in pumpkin seed batter//Cuisine latin Almonds root vegetable quiche//skin gout - sweet potato, wild boar and walnut//cooking with Diana - braised cabbage//carrot corner - spinach salad//Schlemmerkatze - pan bread with fennel//pastasciut ta.de - Spring rolls with autumn filling//Madam Beetroot - Raw salad: Beetroot salad with prune and walnut//Ye Olde Kitchen - Polenta with roasted hokkaido and pumpkin seed pesto//S-cuisine - Stuffed conchiglioni with red cabbage and mushrooms - Meat-free winter cosiness//thecookingknitter - carrot spread with candied beetroot//Delicious Stories - calf nut with chestnut filling and sweet potato mash//Ina Is (s) t - purple curry red cabbage salad with pomegranate and lentils//Emilies Treats - making kimchi//fine vegetables - kale Tart with eggs and cumin
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