Brats with Beer and Mustard on Egg Noodles

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SERVES 4 TO 6

WHY THIS RECIPE WORKS To transform the Midwestern classic of bratwurst and beer—a popular tailgating dish that adds onions for a saucy topping—into a sit-down supper, we started by getting rid of the buns in favor of egg noodles. Browning the bratwurst left us with flavorful bits in the pan that we could use to build the sauce. Thinly sliced onions and mustard added flavor, and picked up the rich, meaty notes of the sausage when they mingled with the fond in the skillet. A bottle of beer formed the bulk of the sauce, which we used to cook the brats through and instill them with complex flavor. Tossed with tender egg noodles, this dish was perfect for halftime feasting.

2	tablespoons vegetable oil
1	pound bratwurst
2	onions
1	(12-ounce) bottle mild beer
⅓	cup Dijon mustard
12	ounces (7¾ cups) egg noodles

1. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add sausage and cook until well browned, about 5 minutes; transfer to plate.

2. Halve and thinly slice onions. Add remaining 1 tablespoon oil, onions, and ⅛ teaspoon salt to now-empty skillet and cook, stirring often, until softened and lightly browned, about 15 minutes. Whisk in beer and mustard until smooth. Nestle sausages, with any accumulated juices, into pan, cover, and simmer gently until sausages are cooked through, about 10 minutes.

3. Transfer sausages to cutting board, let cool slightly, then slice ½ inch thick on bias. Return sausage to skillet and season with salt and pepper to taste.

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sausage mixture and toss to combine. Season with pepper to taste and add reserved cooking water as needed to adjust consistency. Serve.