A delightful twist on a classic bratwurst dish, combining creamy and savory flavors.
Heat a drizzle of oil in a large saucepan over medium heat.
Using a non-stick pan can help prevent sticking and make cleanup easier.
Add the garlic and onion to the pan and sauté until soft and golden.
Stir frequently to avoid burning the garlic.
Season with black pepper and red pepper flakes, stirring to combine.
Adjust the amount of red pepper flakes to your spice preference.
Add the bratwurst to the pan and cook until browned on all sides. Remove and set aside.
Cutting the bratwurst into smaller pieces can help them cook more evenly.
Sprinkle the flour into the pan and stir to absorb the oil.
Cook the flour for a minute to remove the raw taste.
Gradually pour in the beer, stirring constantly to create a smooth sauce.
Use a whisk to break up any lumps in the sauce.
Return the bratwurst to the pan, cover, and simmer for 20 minutes, stirring occasionally.
Check occasionally to ensure the sauce doesn't stick to the bottom of the pan.
Remove the pan from heat and slowly stir in the sour cream until well combined.
Adding the sour cream off the heat prevents curdling.
Serve the bratwurst and sauce over hot buttered noodles.
Garnish with fresh parsley for a pop of color and flavor.
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