Pasta with Mettwurst
Here is a recipe that may sound a bit unusual, is nothing special and does not even meet the status of low calorie. But it really tastes great if you like hearty cooking and it's quick. My mother always did that, and my husband and children also demand it from me again and again ...
Take 4 sliced Mett sausages (in Westphalia they are called - I believe - Mett-ends) and let them sweat something in a large pot. You are welcome to accept a little color, but not too much. There are also 3 onions that have been cut into small cubes before (maybe add some oil). When the onions are glassy, add 500 g of spiral noodles (raw). The whole is filled up with enough water that the amount of water ends just below the noodle layer. Then add 3 bouillon cubes (I always add the "fat broth" from Maggi). Of course, you can also use a home-cooked broth, which should then be slightly stronger in taste. Bring everything to a boil, turn the temperature down so that it only simmers slightly, cover it and wait until the pasta is done. This takes about 15 minutes, depending on the pot diameter. It tastes a green salad.
This amount is enough for 4-6 eaters, depending on your hunger. We like to do something more, because it tastes good when it is warmed up the next day in some cream (really just a shot that it does not burn), also cheese can be great (Day 2) or even a pack Add TK buttered vegetables.
