Entree: Germany – Franconia – Bamberger Hörnla mit Bratwurst (Franconian small horn-shaped egg pasta served with pan-roasted bratwurst and a savory onion-bacon gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 12 oz (340 g) Hörnla or small egg pasta
- 4 bratwursts, approx. 4 oz (115 g) each
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced
- 1 cup (240 ml) light beer or chicken broth
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) German mustard
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh parsley, chopped

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of salted water to a boil and cook the Hörnla according to package directions until al dente. Drain and keep warm.
2. While the pasta cooks, heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add the bratwursts and brown them on all sides until cooked through, about 10–12 minutes depending on thickness. Remove and keep warm.
3. In the same skillet, add the remaining 1 tbsp (15 ml) vegetable oil and the diced bacon. Cook until the bacon is crisp and fat has rendered, about 5–6 minutes.
4. Add the sliced onions to the bacon pan and sauté over medium heat until soft and golden brown, about 10–12 minutes. Reduce heat if onions begin to burn.
5. Deglaze the skillet with the beer or chicken broth, scraping up browned bits. Stir in the heavy cream and German mustard, simmer gently until sauce thickens slightly, about 3–4 minutes. Season with salt and pepper.
6. Slice the cooked bratwursts into 1/2-inch (1.27 cm) pieces and return to the skillet to warm through for 1–2 minutes.
7. Toss the drained Hörnla with the onion-bacon gravy and butter until well-coated, then fold in the bratwurst slices. Garnish with chopped parsley and serve hot.

1. Bring a large pot of salted water to a boil and cook the Hörnla according to package directions until al dente. Drain and keep warm.
2. While the pasta cooks, heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Add the bratwursts and brown them on all sides until cooked through, about 10–12 minutes depending on thickness. Remove and keep warm.
3. In the same skillet, add the remaining 1 tbsp (15 ml) vegetable oil and the diced bacon. Cook until the bacon is crisp and fat has rendered, about 5–6 minutes.
4. Add the sliced onions to the bacon pan and sauté over medium heat until soft and golden brown, about 10–12 minutes. Reduce heat if onions begin to burn.
5. Deglaze the skillet with the beer or chicken broth, scraping up browned bits. Stir in the heavy cream and German mustard, simmer gently until sauce thickens slightly, about 3–4 minutes. Season with salt and pepper.
6. Slice the cooked bratwursts into 1/2-inch pieces and return to the skillet to warm through for 1–2 minutes.
7. Toss the drained Hörnla with the onion-bacon gravy and butter until well-coated, then fold in the bratwurst slices. Garnish with chopped parsley and serve hot.