VINTAGE RECIPE – NOODLES AND SAUSAGE
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream
Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.
Cook the noodles in the boiling, salted water according to package directions until just tender; drain.
Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.
NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.
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