Tag Archives: egg noodles

Beef Sausage Lasagne

Recipe – Beef Sausage Lasagne    (Click on the link for a printable version of my personal recipe.)

I’ve been using this recipe for over 30 years and it never fails to please!  Since i don’t eat pork, i use our home raised ground beef which i’ve turned into beef sausage and using these same spices, it turns out awesome.  Make your own egg noodles and simple cut them about 1 1/2 inches wide and whatever length you like (they’ll get wider and longer when you boil them).  I use cottage cheese instead of ricotta and i often buy full fat mozzarella and shred it myself.  Usually have my own tomatoes to chop and cook down.

Here’s the original recipe printed in Betty Crocker’s International Cookbook circa 1980.  Great cookbook and you can see that page 159 has been open quite a lot! The cookbook must be out of print, but there are several vendors offering it at deep discount, but i’m not parting with my copy!!

Recipe - Lasagne beef

 

 

Egg Noodles w/Sausage & Kale

Sorry that there are no photos, but have received requests for this recipe, so am publishing ahead of those.  Next time i prepare this delicious recipe, i’ll take and add photos to this entry.

Cheers!

tauna

 

Egg Noodles w/Sausage & Kale*
INGREDIENTS
3 tablespoons olive oil
1 lb lamb or beef sausage
½ lb kale, tough stems and center ribs discarded and leaves coarsely chopped (or spinach)
½ lb dried egg noodles
2/3 cup water
½ cup Parmesan cheese
DIRECTIONS
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale (or spinach) in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large slotted spoon, drain over pan, and add to cooked sausage in skillet.  Sauté, stirring frequently and scraping up any brown bits from bottom of skillet. Return cooking water in pot to boil and cook egg noodles in boiling water, uncovered, until al dente. Add noodles to skillet with a slotted spoon and ½ cup reserved cooking water if necessary, tossing until combined. Stir in cheese and thin with additional cooking water in desired.  Serves 6.

Tips: Retain some of the noodle cooking water and add to any leftovers for easier warming up. As always, use eggs (for making noodles) from pastured hens and sausage from grass-finished animals for best nutrition and flavour. Grow your own or buy the greens from your neighbour.   I make beef sausage a few days ahead and freeze; time allows the spices; salt, sage, black pepper, to meld with the ground beef.

*adapted from recipe in the March 2006 Gourmet magazine.

Egg Noodles
INGREDIENTS
2 cups unbleached white or whole wheat flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
DIRECTIONS
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.

Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.

Egg Noodles

Egg Noodles
INGREDIENTS
2 cups unbleached white or whole wheat flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
DIRECTIONS
Make a well in center of flour. Add egg yolks, egg, and salt; mix thoroughly . Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll dough, one part at a time, into paper-tin rectangle on well-floured cloth-covered board. Cut into narrow strips with a knife or noodle cutter. Shake out strips and place on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in 3 quarts boiling salted water (1 tablespoon salt) until tender, 12 to 15 minutes; drain. About 6 cups noodles. Storage: after drying, noodles can be covered and stored no longer than 1 month.

 

Use these noodles for the Egg Noodles w/Sausage & Kale Recipe.