Kluski Noodles engulfed in a creamy sauce made with sauerkraut and portobella mushrooms. Make it stove top or on the grill and serve with brats!
This recipe is so flexible, you can prepare it on the stovetop, the grill or even over a campfire. It’s made in a cast iron skillet, and it pairs perfectly with bratwursts!
Thank you to Frank’s Kraut for sponsoring this post. Know that the opinions in this post and the lifelong love for their sauerkraut is all my own. Please support the brands that make An Affair from the Heart possible. #GrillOutWithFranksKraut
Grilling season is upon us, my friends. Memorial weekend is quickly approaching, and that will be the kick off of the summer. Do you spend a lot of time with family and friends grilling out, or camping out over the summer? We are not big campers, I am more of a “Hotel Camper” if you catch my drift, but I have lots of friends that love to camp out, whether it be in a camper or in a tent. I thought it would be fun to have a recipe that could be easily adapted for those friends, too. I tease my camping friends that I am more of a “camp site visitor.” I like that gathering around the fire, the grilled food, the cocktails and the comradery of it all. Then, I like to come home and sleep in my own bed where there are no bugs and air conditioning. It’s okay, you can call me a sissy. I am okay with that.
Wouldn’t it be nice though to have something like this prepared outdoors? Don’t you agree that brats are just so much better on the grill? Don’t get me wrong, I love potato chips as much as the next guy, but this pasta? Perfect with the brats, and it’s really quite simple. It’s all in the prep! A little chopping of the veggies, and precooking the noodles. Toss it all into ziplock bags and pop them in the cooler.
Place your butter in the bottom of your cast iron skillet, add in the shallots and portobella mushrooms and saute until the mushrooms begin to cook and soften some.
Add in the Frank’s Kraut, heat through. Push the mushroom mixture to the sides of the pan, and melt the remaining butter in the middle. Sprinkle with flour and mix until incorporated. Add in cream and water. Stir and sauce will begin to thicken.
Add in prepared Kluski noodles. Stir to combine.
Top with fresh parsley, if desired.
It wouldn’t be fair of me to talk about cookouts and sauerkraut without sharing one of my most popular sauerkraut recipes – this Sauerkraut Salad!
I grew up with Frank’s Kraut. It’s the only sauerkraut my family ever bought. You know that saying? “If it aint broke, don’t fix it?” Well, when you always had the best, why change it? Frank’s comes in so many different kinds of packaging, it’s perfect for whatever ever life deals out. We LOVE the little single serving packets at tailgate. My son’s fraternity brothers affectionately call them “kraut shots.” Ha! We love the two pound poly bags … perfect for big crowds, and whatever is leftover keeps well in the fridge in a mason jar.
Before you begin the pasta, place your brats on the grill and get them cooking. Fix the pasta, and it’ll all be done at the same time. Place brats on top to serve .. also good sliced and tossed together!
Follow along with Frank’s Kraut on their social medias to get delicious recipes all year long.
Ready to get cookin’?
- 8 ounces sliced Portobella mushrooms
- 2 Tablespoons chopped shallots
- 4 Tablespoons butter, divided
- 1 cup Frank's Kraut
- Salt & Pepper
- ¼ cup flour
- 1 cup cream (can sub half & Half)
- ½ cup water
- 16 ounce package Kluski noodles, prepared
- 6-8 Grilled bratwursts
- Melt 2 Tablespoons of butter in a hot cast iron skillet. Sauté shallots and mushrooms for a few minutes until the mushrooms begin to soften a bit. Add in the sauerkraut, stir and heat through.
- Push the mushroom mixture to the outsides of the pan and melt the remaining butter in the middle of the pan. Sprinkle with flour and stir to combine. Add in cream and water, and stir until thickened. Toss with prepared noodles. Sprinkle with fresh parsley if desired.
- Serve with grilled brats.