Bavarian-style Puttanesca with a Twist

Ingredients

In this Bavarian adaptation of Sugo alla puttanesca, the traditional Italian ingredients are enhanced with Bavarian sausages and caraway seeds. The addition of sausages adds a rich and meaty element to the dish, while the caraway seeds infuse a distinct Bavarian flavor. The original dish is typically served with pasta, but in this adaptation, it is paired with Bavarian spaetzle, a soft and buttery egg noodle. We alse have the original recipe for Sugo alla puttanesca, so you can check it out.

• 4 Bavarian sausages (Bratwurst or Weisswurst) 4 Bavarian sausages (Bratwurst or Weisswurst)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• 1 tablespoon (15g) capers 1 tablespoon (15g) capers
• 1/2 cup (75g) pitted black olives, sliced 1/2 cup (75g) pitted black olives, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• 500g Bavarian spaetzle (for serving) 500g Bavarian spaetzle (for serving)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 20g (Sugar: 4g)
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the sausages and cook until browned on all sides. Remove the sausages from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the anchovy fillets, capers, and sliced olives to the skillet. Cook for 2-3 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the diced tomatoes and sprinkle in the caraway seeds. Season with salt and pepper to taste. Stir well to combine.
5. 5.
   Return the sausages to the skillet, nestling them into the sauce. Cover the skillet and simmer for 15-20 minutes, or until the sausages are cooked through.
6. 6.
   While the sausages are simmering, prepare the Bavarian spaetzle according to package instructions.
7. 7.
   Serve the Bavarian-style Puttanesca over a bed of warm spaetzle. Garnish with fresh parsley.

Treat your ingredients with care...

• Bavarian sausages — Ensure the sausages are fully cooked before serving. You can also grill or roast the sausages for added flavor.
• Bavarian spaetzle — Cook the spaetzle until al dente for the best texture. Toss the cooked spaetzle with a little butter to prevent sticking.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
• For a vegetarian version, replace the sausages with grilled tofu or tempeh.
• Experiment with different types of Bavarian sausages for unique flavor variations.
• If you can't find Bavarian spaetzle, you can substitute it with egg noodles or gnocchi.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Bavarian-style Puttanesca hot, with the sausages nestled in the flavorful tomato sauce. Garnish with fresh parsley for a pop of color and freshness. Accompany the dish with a side of crusty Bavarian bread to soak up the delicious sauce.

Presentation advice

Present the Bavarian-style Puttanesca in a rustic serving dish, allowing the vibrant red sauce and sausages to take center stage. Sprinkle some additional chopped parsley on top for an appealing touch. Serve the dish alongside a bowl of Bavarian spaetzle, creating a visually pleasing and appetizing presentation.