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Sausage and Noodles with Bean Stock Cream Sauce

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6 oz uncooked egg noodles
1 lb beef kielbasa sausage
2 Tbsp vegetable oil
cayenne pepper
1 medium onion, julienne sliced
2 oz bourbon
1/2 c + 1 c bean stock
2 Tbsp butter, chopped
1 c milk
1/2 c heavy cream

Cook 6 ounces egg noodles according to manufacturer's instructions. Drain and set aside, covered.

Meanwhile, preheat a cast-iron skillet over medium heat for 10 minutes. Slice kielbasa into 1/2" thick pieces. When skillet is preheated, add vegetable oil and allow to heat for a minute or so. Brown kielbasa, sprinkling with cayenne pepper to taste once it has started to brown. When sausage is browned, add onion and extra vegetable oil if required. Cook until onions start to get translucent, about 5 minutes. Remove sausage and onions from skillet and set aside, covered.

Return pan to heat and deglaze with bourbon, scraping the skillet well. When the bourbon starts to cook off, add 1/2 cup of bean stock and mix well. Heat this to a simmer and then add the chopped butter. Remove the skillet from the heat and incorporate the butter by swirling it around the pan. Scrape the pan again and return it to the heat, reducing the heat a notch. Heat for about a minute and then add the milk in portions, whisking well in between. Add the heavy cream the same way. Heat through with stirring, then mix in sausage and onions, then mix in pasta. Add 1 cup bean stock and stir well.

Heat for 3 minutes, stirring occasionally, then reduce heat to medium-low and simmer, covered, for 20 minutes. Uncover and simmer until thickened, about 5 minutes.

This recipe last updated: 10 May 2015





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Last updated 15 April 2017.
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