Sausage Noodle Supper Recipes

MY DAD'S SAUSAGE AND NOODLES

Steps:

• Brown sausage in a skillet, just like you would ground beef. Add onion and garlic to sausage as it cooks. When cooked, drain off fat. Set aside.
• At the same time, cook egg noodles according to package instructions.
• After draining noodles, return them to the pot and add the sausage, onion, garlic combination. Stir and mix well.
• Serve, topping with parmesan cheese and seasoning with salt and pepper to taste (I like red pepper flakes).

SAUSAGE 'N' NOODLE DINNER

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion, and carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired.

SHEETPAN SAUSAGE SUPPER

Steps:

• Preheat the oven to 375 degrees F.
• Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
• Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

SAUSAGE AND NOODLE CASSEROLE

Steps:

• Serve and enjoy!

SAUSAGE NOODLE SUPPER

Steps:

• In a large skillet, cook carrots in butter for 2 minutes. Add sausage and onions; cook for 2 minutes. Stir in coleslaw mix; cook 1-2 minutes longer. Add water; bring to a boil. , Stir in noodles and sauce mix. Return to a boil; cook and stir for 7-9 minutes or until noodles are tender, stirring occasionally. Let stand for 2-3 minutes before serving.

SKILLET PENNE AND SAUSAGE SUPPER

Steps:

• Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
• Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste.
• Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.

SPICY SAUSAGE NOODLES

Steps:

• Squeeze the sausages out of their skins. Mix the sausagemeat with the garlic, ginger and red chilli, then fry in the sesame oil until browned. Add the green beans, then fry for 1 min more.
• Tip in the straight-to-wok noodles and a splash of soy sauce, and toss together. Add a splash of water and put the lid on to allow the beans to steam for a couple of mins. Sprinkle with fresh coriander leaves and sesame seeds to serve.