I know I’ve posted bratwurst and sauerkraut recipes before, but what can I say? I just love this fatty, salty, sour, funky flavor combo. Today’s recipe comes courtesy of a can of real German sauerkraut brought to me from Germany by a friend. I wanted to ADAPT the usual flavors, and turn it into a one-bowl, hearty, pasta based dish for easy leftovers. I took guidance from some of my other favorite recipes and chose to build a “sauce” for the pasta that wasn’t tomato or cream based, but rather closer to a vinaigrette. The vinegar and mustard flavors of the sauce really cut through the richness of the rest of the ingredients and help bring the sauerkraut flavor home. And in case you were wondering if this gets weird after a day or two in the fridge… nope. It just gets better!