I’m not sure which wurst is the best wurst (or, ahem, würste for those looking for something more authentic), but knockwurst is pretty tasty. Of course you can go with the standard bratwurst, but this is the perfect dish to try a different kind… you have so many to choose from! Bratwurst, rindswurst, knackwurst (or knockwurst), bockwurst, and on and on.
Knackwurst is commonly “knockwurst” for some reason here in America, but a simple spelling change doesn’t make it any less tasty. I’ll just keep using the knockwurst because that’s what I see more of in stores here. Anyway, knockwurst is similar to bratwurst but is (usually) a mixture of veal and pork with some garlic and light seasonings mixed in. I say “usually” because different recipes call for different amounts of veal/pork or even sometimes other meats and spices–it depends on how creative the butcher wants to get with their own take on it.
The thing is, no matter what type of sausage you end up getting, you will have a terrific meal to go with some good winter beers. I love some stouts and porters as the weather gets colder. But hey, you don’t even need beer to enjoy this! I’ve been taking leftover to lunch at work (where beer is frowned upon during the work hours… bummer) and it reheats nicely and make everyone envious.
So yeah, get your grub on and make this. It’s not terribly complicated and you’ll dig it. Click through the break to see the recipe and more pictures.
24 ounces fresh knockwurst or other -wurst (about 6 sausages)
2 tablespoons unsalted butter (or 1 tbsp butter + 1 tbsp canola oil)
12 ounces egg noodles
2 onions, roughly chopped, bite sized pieces
16 ounces cremini mushrooms, stemmed and quartered (any mushrooms will do, but cremini are tasty and not usually much more expensive than white mushrooms)
1 cup dry white wine
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1.5 tablespoons Dijon mustard
1 cup heavy cream
1. Preheat oven to 375F.
2. Cook egg noodles for half the time indicated on the package in a large pot of salted water. They will cook more later. Drain, return to (now empty) pot and set aside.
3. Heat a large frying pan (or cast iron skillet) over medium heat. Add the butter (or butter+oil) and when melted, add the sausages. Brown the sausages on all sides, this should take about 10 minutes. Adjust the heat as needed. Remove the sausages to a plate.
4. Add the onion, season with salt and pepper and cook on medium to med-high for about 5 minutes, until it starts to soften. You shouldn’t need to add any more oil during this step as there should still be enough in the pan.
5. Add the mushrooms, increase heat to medium-high if you haven’t already, and cook for 5-10 minutes, until mushroom start to brown and bits of onion are translucent or browning. (Tip, if you don’t stir too often, you can get some good browned bits on the bottom of the pan.)
6. Add the wine, cook for a few minutes until the alcohol smell dissipates. Then sprinkle on the flour and stir well until it dissolves. Add the chicken broth and mustard. Bring the mixture to a simmer if it isn’t already. Let simmer for a minute to help thicken. (*protip* Dissolve the flour in a 2 tablespoons of some heated chicken brother first to prevent clumping.)
7. Pour the onion-mushroom mixture over the noodles in the pot. Stir a couple times then remove the pot from the heat. Pour in the cream and mix well. Taste, add pepper and salt if needed.
8. Transfer everything to a 13×9 dish and tuck the browned sausage into the top of the noodles. Cover with foil and bake for 20 minutes. Remove the foil and continue cooking for 10 more minutes, or until the top starts to brown a bit (you know, to look fancier).