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German Spaghetti with Sausage, Bacon, and Beer Cheese Sauce Recipe

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3.9 from 12 reviews

German Spaghetti is a hearty and flavorful twist on classic pasta, combining tender bratwurst sausage, crispy bacon, and sautéed mushrooms with a rich, creamy beer-infused cheese sauce. This comforting dish delivers the bold flavors of German cuisine in a satisfying pasta meal that’s perfect for any night of the week.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: German

Ingredients

Pasta

  • 8 oz uncooked spaghetti

Meat & Vegetables

  • 1/2 lb bacon, chopped
  • 1 lb bratwurst sausage, sliced
  • 1 small yellow onion, thinly sliced
  • 1 cup baby Bella or button mushrooms, thinly sliced

Cheese Sauce

  • 8 oz Hefeweizen or other German beer
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup cheddar cheese, grated
  • 2 tablespoons stoneground mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 cup sour cream

Garnish & Seasoning

  • 1 tablespoon fresh chives, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
  2. Cook Bacon: In a large skillet over medium-high heat, add the chopped bacon and cook until crispy. Remove the bacon pieces to a paper towel-lined plate to drain, leaving the rendered fat in the skillet.
  3. Sauté Sausage and Onions: Add the sliced bratwurst and thinly sliced onions to the skillet with the bacon fat. Cook over medium heat until the sausage begins to brown and the onions turn translucent.
  4. Add Mushrooms: Stir in the sliced baby Bella or button mushrooms and continue cooking until the mushrooms soften and the onions start to caramelize.
  5. Deglaze with Beer: Pour in the Hefeweizen or German beer, scraping the bottom of the skillet to loosen any browned bits. Cook until the liquid reduces down to about 1/4 cup. Remove from heat and keep warm.
  6. Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly to form a roux.
  7. Add Milk and Thicken: Slowly whisk in the milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and cook, stirring frequently, until the sauce thickens, approximately 5 minutes.
  8. Incorporate Flavorings: Remove the sauce from heat and stir in the stoneground mustard and grated cheddar cheese until melted and smooth. Then add apple cider vinegar, kosher salt, and freshly ground black pepper to taste, stirring until well combined.
  9. Combine Sausage Mixture and Sour Cream: Stir the warm sausage, onion, and mushroom mixture into the cheese sauce. Add the sour cream and mix thoroughly until everything is evenly incorporated.
  10. Toss with Pasta: Add the cooked spaghetti to the skillet or large bowl containing the sauce mixture. Toss to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
  11. Serve: Adjust seasoning as necessary. Garnish with freshly chopped chives before serving. Enjoy this comforting German-inspired pasta dish immediately!

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • Use a German-style beer like Hefeweizen for authentic flavor; substitute with another wheat beer if unavailable.
  • For a milder flavor, substitute bratwurst with a sweeter sausage variety.
  • Cheddar can be swapped with Gruyère or Emmental to enhance the German cheese profile.
  • Serve with a simple green salad and a crisp white wine for a complete meal.

Find it online: https://cheftinaskitchen.com/german-spaghetti-with-sausage-bacon-and-beer-cheese-sauce-recipe/