Authentic German Spaghetti
Servings: 8

1 (16-ounce) package spaghetti
1 pound bacon, chopped
2 pounds bratwurst sausage, sliced
2 yellow onions, thinly sliced
2 cups baby bella or button mushrooms, thinly sliced
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups milk
1 (16-ounce) bottle beer, of your choice
2 cups cheddar cheese, grated
4 tablespoons stone ground mustard
2 teaspoons apple cider vinegar
1 cup sour cream
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons parsley, chopped, can substitute chives

- In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain the pasta.
- In a large skillet over medium heat, add the bacon and cook until it is crispy, about 6-8 minutes.
- Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate to drain. Reserve the bacon drippings in the skillet.
- In the same skillet, add the bratwurst sausages to the reserved bacon drippings and cook until they are browned and reach an internal temperature of 145 degrees F.
- Transfer the cooked sausages to a second paper-towel-lined plate to drain. Reserve the drippings in the skillet.
- In the same skillet, add the onions to the reserved drippings and sauté until they are translucent and lightly caramelized.
- Add the mushrooms to the onion mixture and sauté until tender and golden-brown.
- Pour the onion mixture into a medium bowl and transfer the skillet away from the heat.
- In a medium saucepan over medium heat, melt the butter.
- Add the flour to the melted butter and cook until a roux forms, about 1 minute.
- Gradually add the milk and the beer to the flour mixture and whisk to combine until no lumps remain. Cook, while stirring, until it has thickened and comes to a gentle boil.
- Reduce the heat to low. Add the cheddar cheese to the beer mixture and stir constantly until it has melted and is smooth.
- Add the mustard, the vinegar, and the sour cream to the cheese sauce and stir well to combine.
- Taste the cheese sauce and season with the salt and the black pepper, as needed. Stir to combine.
- In a large pot or deep skillet, add the cooked spaghetti, the cooked bacon, the cooked bratwursts, and the onion mixture and stir to combine.
- Add the cheese sauce to the spaghetti mixture and gently toss until all the ingredients are well-coated.
- Reduce the heat to low. Cook the spaghetti mixture, stirring occasionally, until the flavors have melded together, about 3-4 minutes.
- Serve the spaghetti, garnished with the parsley.