Easy to Prepare, Delicious to Eat
If you're looking for a delicious and comforting meal that's both easy to prepare and satisfying, this smoked sausage and egg noodle dish with creamy spinach sauce is the perfect choice. Using convenient ingredients like frozen chopped spinach and pre-cooked smoked sausage, this recipe cuts down on prep time without sacrificing flavor. With a rich, creamy sauce infused with garlic, basil, and a touch of sweet-hot mustard, this dish is sure to become a family favorite. Follow along as we guide you through each step to create this hearty and flavorful meal.
Ingredients:
14 oz package smoked sausage
1 pound package egg noodles
1/2 cup chopped white onion
1 package frozen chopped spinach
3/4 cup heavy whipping cream
1 1/2 cup chicken broth
3 tablespoons butter
3 tablespoons white cooking wine
2 tablespoon dried basil
2 tablespoon minced garlic
3-5 tablespoons sweet-hot mustard
Tools:
Heavy bottomed skillet
Stock pot
Colanders
Knife
Cutting board
Spatula
Tongs
Measuring cups and spoons
In this recipe, we cheated and used pre-washed, frozen produce - so we'll spare you the ever present 'wash your produce!' routine this time. Just this once.
Flip the bag of frozen spinach into the microwave and zap it according to package directions.
Fill a stock pot with plenty of water and put it on the stove to heat up to boiling.
While it heats, cut your smoked sausage up however you prefer it. We did mostly big pieces but also a few thin rounds (the ends and the deepest part of the curve in the rope sausage didn't look like much chunked, and so became slices instead).
If you have to dice an onion, 1. we're very sorry for the onion tears, and 2. now is the ideal time to do so. Sensitive eyes here, so we do recommend sticking the onion in the freezer for a little while beforehand, or just using pre-diced frozen onion.
That spinach should be about done on its trip through the microwave. Allow it to cool enough to handle, then tear the bag open and dump it into a colander to let the excess moisture drain out.
Heat your skillet, dry, over medium heat. After it's had a chance to warm up, add your sausage and try to get a nice sear going. The sausage will render out some fat to facilitate this sear. Use tongs or a spatula to flip as needed. Try not to overcook! The sausage comes already cooked, and heating it too long will dry it out.
When the sausage has a nice layer of searing, remove it from the pan and put it back on the cutting board or into a bowl. Don't kill the heat under the pan - just drop in your butter and let it bubble up. Drag a flexible spatula across the bottom of the pan to scrape up the good stuff left by the sausage.
Between the leftover fat from the sausage and the heat of the pan, the butter at the edges of the pan should brown right up. Add your diced onion into the butter and allow it to fry for about two minutes.
The pot of water should be boiling now, so go ahead and throw the egg noodles in. Set your timer and cook them according to package directions.
Add the white wine to the onions and let everything cook a minute more for the wine to reduce before adding the basil and garlic. We pushed the onion to one side to show the garlic and dumped the basil on top of the onion for contrast, but that was just a photo choice and totally not a necessary step.
Add in your heavy whipping cream and your chicken broth and stir to combine. The mustard, even if you only use a little of it, needs plenty of heat to blend properly with the rest of the sauce, so don't add it right away. Because the cream is likely still quite cold, it's more effective to let this come back up to a simmer before adding the mustard. Again, stir plenty to make sure no one gets all mustard in their bite. Unless your family really, really likes mustard - in which case, do what makes you happy.
The egg noodles are likely about done cooking, so drain them in a second colander and pour them back into the pot. Placing a lid or a plate on top of the pot will keep them warm until it's time to serve them.
Ordinarily we would add the spinach to the sauce around this point, but picky eaters were present. To avoid the dinner drama, the spinach ended up on the side. If you'd like to add the spinach to the sauce, we recommend pressing it well in the colander first. Spinach, especially frozen, chopped spinach, holds onto a lot of water, and it lends the sauce a funky green tint if you skip the pressing step.
When the sauce is well combined, add the sausage back in and turn it a few times to ensure it's coated in sauce. Serve over the egg noodles.
Thank you for joining us in making this delightful smoked sausage and egg noodle recipe. We love how it combines ease and flavor, making it perfect for busy families and cozy dinners alike. As always, feel free to customize it to suit your taste buds and family's preferences. We believe that the best meals are those shared with loved ones, and we hope this dish adds a touch of joy and warmth to your gatherings. And remember, if your kitchen appliances need a little TLC to keep your culinary adventures running smoothly, don't hesitate to call Appliance Rescue Service. Happy eating, and remember—every great meal starts with a little love and a lot of heart!
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