Noodles with country-style sausage gravy
A hearty noodle dinner with a simple milk gravy and crumbled pork sausage.
Before you start
Serves 4. Contains wheat, egg and milk. Use 165°F/74°C if using poultry sausage.
Ingredients
- 300 g dried egg noodles
- 300 g raw pork sausage, casing removed
- 1 small onion, diced
- 2 tablespoons plain flour
- 400 ml milk
- 100 ml water or stock
- Black pepper
Method
- Brown sausage in a large frying pan, breaking it into small pieces. Add onion and soften. Keep about 2 tablespoons of fat in the pan, draining excess.
- Stir in flour and cook for 1 minute. Gradually stir in milk and stock to avoid lumps.
- Simmer gently, stirring, until thickened and sausage reaches 160°F/71°C. Thin with more water if needed.
- Cook noodles according to the packet and drain. Toss with gravy and serve with a green vegetable.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance