She Strengthens

Elevate Your Comfort Food Game with This Creamy Noodle-Sausage Bake

When it comes to comfort food, few combinations can rival the classic meat-and-potatoes duo. But let’s be honest, it can get a bit repetitive. That’s where this creamy noodle-sausage bake comes in – a game-changing twist that’s easy enough for a weeknight meal yet refined enough to impress your guests.

Meet the Star of the Show: Bockwurst Sausage

Bockwurst, a mild, fresh veal-and-pork sausage flavored with herbs, is the key to this dish’s success. Widely available at grocery stores and butcher shops, it adds a depth of flavor that’s hard to resist. If you can’t find it, feel free to substitute with your favorite fresh sausage.

The Supporting Cast: Celery Root and More

Celery root, also known as celeriac, is another crucial ingredient. Its sweet, vanilla-like flavor adds a unique twist to this dish. If you can’t track it down, regular celery will do the trick. Rounding out the cast are yellow onions, white mushrooms, and a splash of dry Riesling or sweet white wine.

Let’s Get Cooking!

Preheat your oven to 375°F and get ready for a culinary adventure.

Step 1: Prep Your Noodles

Bring a large pot of heavily salted water to a boil, then add 12 ounces of wide egg noodles. Cook for half the time indicated on the package, then drain and set aside.

Step 2: Brown Those Sausages

Melt 2 tablespoons of unsalted butter in a large frying pan over medium heat. Add 24 ounces of fresh Bockwurst sausage and cook until browned all over, about 10 minutes. Remove the sausages to a plate and set aside.

Step 3: Soften the Vegetables

Add 2 cups of peeled, medium-diced celery root and 2 cups of medium-diced yellow onion to the pan. Season with salt and freshly ground black pepper, then cook until just starting to soften, about 5 minutes.

Step 4: Add the Mushrooms and Wine

Increase the heat to medium-high, add 16 ounces of white mushrooms, and cook until just starting to brown, about 8 minutes. Add 1 cup of dry Riesling or sweet white wine, scraping up any browned bits from the bottom of the pan, until the alcohol smell has cooked off, about 3 minutes.

Step 5: Finish with Flour and Cream

Sprinkle the mixture with 2 tablespoons of all-purpose flour and cook, stirring constantly, until the flour is well incorporated. Add 2 cups of low-sodium chicken broth and 4 teaspoons of Dijon mustard, stirring to combine. Bring to a simmer, then remove from heat and pour in 1 cup of heavy cream.

Step 6: Assemble and Bake

Add the sauce to the noodles and stir until evenly coated. Taste and season with salt and freshly ground black pepper as desired. Transfer the mixture to a 13-by-9-inch baking dish, nestle the reserved sausages in the noodles, and cover with foil. Bake until the sauce is bubbling, about 20 minutes. Remove the foil and bake until the top of the casserole is slightly browned and the sausage is cooked through, about 10 minutes more.

Get Ready to Impress!

This creamy noodle-sausage bake is sure to become a new family favorite. With its rich flavors and satisfying texture, it’s the perfect comfort food to elevate your weeknight meals or impress your guests at your next dinner party.