Recipe: Brats With Veggies and Pasta in Cream Sauce

It's fun to experiment with the wide variety of bratwurst types and flavors available out there — including those offered by Lenexa Farmers Market vendors Hedgewood Farms and JET Produce and Meats. This recipe shines with the help of sun-dried tomato brats. Sauté it up with your choice of veggies and serve with pasta and a simple creamy sauce.

Ingredients

1 package sun-dried tomato bratwurst, sliced into 1-inch coins
1 yellow or red pepper or (5–6 smaller peppers), sliced
1 yellow onion, sliced
1 zucchini, chopped
1 spaghetti squash, cooked; or 1 pound penne pasta, cooked
1 garlic clove, minced
2 tablespoons butter
3 tablespoons flour
2 cups milk
½ cup parmesan cheese, grated

Directions

1. Place brats in large sauté pan and begin cooking.
2. Once brats are about half cooked, mix in the peppers, onions, zucchini and garlic. Stir occasionally.
3. Meanwhile, make sauce by melting butter in separate sauce pan. Once melted, stir in the flour, continue to stir for two minutes. Add in half the milk and whisk to thoroughly blend the flour mixture. Pour in the rest of the milk continue to stir until thickened, and then add in the parmesan cheese.
4. Check brats to make sure they are done and vegetables are sautéed.  Stir in pasta or spaghetti squash, pour sauce over and stir.
5. Top with extra grated parmesan cheese, if desired.