Directions

Fill a large pot with water and turn on high heat to cook noodles. Meanwhile, parboil brats in a small amount of liquid in a pan on the stove top. Cover pot, once water is boiling simmer brats for 5 -7 minutes. Leave the brats whole and bake in the oven at 400 degrees, until internal temp. is 160 degrees- about 20 minutes or slice brats and cook on stove top as you saute onions.

Sauté chopped onion in butter and add mushrooms (and sliced brats if pan cooking). Sauté for 7-10 minutes and then add broth. Combine sour cream and mustard and add to pot. Combine corn starch with 2 Tablespoons water to create a rue, add to the pot to thicken. Add fresh dill and season with salt and pepper.

Serving Instructions: Place noodles on plate, ladle sauce with brats over noodles and top with ¼ cup of fermented sauerkraut. Don’t heat the sauerkraut as the heat will kill the fermented microbes which you want to aid your gut health.

Oktoberfest in Spring Feeds 4

• 1 lb. of Shiitake Mushrooms ( or medially of mushrooms- Great Minnesota Source: Forest to Fork)

• 1 Tablespoon Organic Butter

• 1 package Brat of your choice ( My favorite: Wild rice Brat by Pasture of plenty)

• 1 small Yellow Onion

• 1 ¼ cup Chicken Broth (great time to take your bone broth out of the freezer or make a new batch!)

• 2 tsp dried dill (or 2 Tablespoon fresh dill)

• ¼ tsp Pepper

• ½ tsp Himalyan Sea Salt

• 6 Tablespoon Dijon Mustard

• ½ cup Organic Sour Cream

• 2 tsp Cornstarch

• 1 box (9 oz.) of Gluten free Egg Noodles (Jovel Brand)

• 2 cups of Fermented Sauerkraut

  *To make dairy free replace sour cream with 1 cup coconut milk, 3/4 tsp apple cider vinegar (to sour) and increase mustard by 3 more Tablespoons. Another option if you can do nuts is to use a cashew based sour cream!