FAILSAFE sausages are very versatile and don’t have to be limited to summer BBQs. We love baking them in the oven and using them in casseroles during winter. I adapted this recipe from one on Taste of Home; it has a German background, so lots of cabbage and sour cream. Delish!
Sausage and Noodle Casserole
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| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Main Dish |
| Misc | Child Friendly, Serve Hot |
| Region | German |
An easy week night dinner, Sausage and Noodle Casserole.
Ingredients
- 500g FAILSAFE Sausages (Approximately 6, refer to note)
- 600g cabbage (thinly sliced)
- 1 Large leek (thinly sliced)
- 1/4 cup home made stock (Refer to recipe)
- 2 cups sour cream
- 3/4 teaspoons salt
- 200g noodles
Optional
- 1 Large carrot (grated)
Directions
| 1. | In a large pan cook the sausages over medium heat until cooked through. Remove the sausages and chop them into 4 - 6 pieces each. |
| 2. | Drain any excess oil from the pan then add the sausages back in, along with the cabbage, leek and carrot and mix well. Pour the stock over the top then cook over medium-high heat for 10-15 minutes, until the vegetables are tender. |
| 3. | Reduce the heat and stir in the sour cream and season with salt. Cook over low heat until the sour cream is heated through. |
| 4. | Meanwhile, cook the noodles and drain. |
| 5. | Transfer the sausage casserole to a large serving dish. Add the hot noodles and toss through. |
| 6. | Serve hot. |
Note
Low / Moderate Salicylates, Low Glutamates, Low Amines
This recipe can be made Low Chemical / FAILSAFE by leaving the carrot out.
You can use any type of noodles
Refer here for my home made stock recipes and the butcher's recipe for FAILSAFE Sausages.
Avoid browning the sausages if amines are a problem, adding a bit of water to the pan can help with this.
