Recipe: bratwurst with spaghetti, endive and caramelized shallots

World Bratwurst Day (August 16! You’ll never forget it again) is of course the perfect occasion for a simple recipe with this truly delicious sausage.

• We’re working with three pans at once; you can do it. A sauté pan, frying pan and large pot.
• Start with the shallots in the frying pan. Low heat, 2 tablespoons of oil, and feel free to take 20 minutes to caramelize them beautifully.
• Meanwhile, fry the sausages in the sauté pan over medium-low heat in 2 tablespoons of olive oil until golden brown and cooked through, for about 15 minutes. Put a lid on the pan for the last 3 minutes to generate some steam/moisture.
• Meanwhile, cook the spaghetti in plenty of salted water during the last 8 minutes. Just before the end, carefully scoop a mugful of pasta water from the pan.
• Remove the sausages from the pan, cut them into thick slices and keep warm on a plate covered with aluminum foil or a lid.
• Add the cherry tomatoes to the sausage fat and turn the heat up high. Stir for about 1 minute.
• Pour half the mugful of spaghetti water and the mustard into the pan, and loosen the browned bits with a wooden spatula.
• Add the endive to the pan with the tomatoes and toss briefly over high heat until slightly wilted.
• Add the drained spaghetti, then top with the sausage, shallots, salt and pepper, and serve.

Also read:

• Our man in the provinces is looking for merguez sausages
• Recipe: Bratwurst with sweet potato, quinoa and spinach
• German ravioli: Maultaschen