When in doubt, make pasta.

Sausage, kale, and caramelized pasta in a spicy Dijon sauceI love the combination of hot sausage and Dijon mustard. It’s a very common combination found on charcuterie platters with different kinds of meats and cheeses or even in German food. The saltiness from the sausage, the tanginess from the mustard… It just seems to work.

Tonight I made a Dijon mustard-dressed spicy sausage, kale, caramelized onion pasta.
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Something German.

Sauerkraut, kale, bratwurst and bacon pastaEvery year in Vancouver they put on something called the Vancouver Christmas Market. It takes place in the plaza at Queen Elizabeth Theatre and is reminiscent of the famous outdoor markets that happen around Christmastime in Germany. I can’t personally vouch for that since I’ve never been to Germany myself, but I’ve been told that the one we have is pretty convincing.

My first time at the Christmas market was last year and I had a grand time. I had so much of a grand time that I think went like three times or something (I know because I have three of those mugs at home). They have so many delicious food vendors there specializing in all things German such as bratwurst, schnitzel, hot mulled wine, various pastries filled with all kinds of nuts, and, of course, spaetzle.

Spaetzle is a German-style pasta that is handmade and boiled in water. The one that they served at the market was tossed in butter, sauerkraut, double smoked prosciutto and topped with emmental cheese and crispy fried onions. To die for. I had this twice when I was there…so good. And when I had it, I knew I had to make it again at home somehow.

Hello, sauerkraut, kale, bratwurst and bacon pasta.

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